Thai-Spiced Pork & Veggie Stir-Fry
with Ginger-Coconut Rice & Peanuts- Milk
- Peanuts
- Fish
- Soy
- Gluten
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Traces of Tree Nuts
- Milk
- Sesame
It's a good thing this Thai dish is quick and easy to make, because it smells so amazing as it cooks that it's tempting to eat it straight from the pan! But it's worth the wait, especially for the ginger-coconut rice which has got to be the tastiest accompaniment around. *The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
Ginger Lemongrass Paste
1 tin
coconut milk
1 bag
shredded cabbage mix
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1 packet
pork strips
1 packet
sweet chilli sauce
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Soy, Tree Nuts, Milk, Sesame.)
1 packet
Thai Stir-Fry Sauce
(Contains: Fish, Soy;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
¼ tsp
salt
¾ cup
water (for the rice)
2 tbs
water (for the veggies)
2 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
In a medium saucepan, melt the butter over a medium heat. Add the ginger lemongrass paste and cook until fragrant, 1 minute. Add the coconut milk, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Add the basmati rice. Stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat. 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, thinly slice the carrot into rounds.
In a medium bowl, combine the Thai seven spice blend, the salt and a drizzle of olive oil. Add the pork strips, tossing to coat.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the pork, in batches, tossing, until browned and cooked through, 2 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat. Cook the carrot and the water (for the veggies), tossing, until just tender, 3-4 minutes. Add the shredded cabbage mix and cook until slightly softened, 2 minutes. In the last minute, stir in the sweet chilli sauce and soy sauce. Return the pork to the pan and toss until coated and heated through.
Divide the ginger-coconut rice between bowls. Top with the Thai-spiced pork and veggie stir-fry. Sprinkle with the roasted peanuts to serve.
