Simply irresistible is the name of the game for this meal. Coat pork in oyster sauce, ginger and garlic, with a little brown sugar to give it that delectable caramelised touch. Garlic rice and plenty of greens finish off this cracking combo.
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/ Serving 4 people
/ Serving 4 people
oyster sauce(ContainsGluten, Molluscs)
water (for the rice)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
water (for the sauce)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas. Roughly chop the coriander. Finely grate the ginger.
In a medium bowl, combine the ginger, brown sugar, oyster sauce and water (for the sauce).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli, carrot and then a splash of water and cook, tossing, until tender, 6-7 minutes. Add the snow peas and cook, tossing, until tender, 2 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.
Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, add the pork strips to the pan. Cook, tossing, until browned and cooked through, 2-3 minutes. Add the sauce to the pan and heat until bubbling and reduced, 2-3 minutes.
TIP: If your pan is getting crowded, cook in batches for best results!
Divide the garlic rice between bowls and top with the sticky Asian pork and veggies. Spoon over any excess sauce and garnish with the coriander.