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Ginger Pork Stir-Fry

Ginger Pork Stir-Fry

with Green Beans & Jasmine Rice

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This stir-fry coats pork mince with an addictive mix of classic Asian sauces, ginger and garlic for an easy and flavourful bowl. Served with fragrant jasmine rice and a scattering of roasted peanuts, it's ten times better than takeaway!

Unfortunately, this week's pork mince was in short supply. Some customers will receive beef mince instead of pork mince. Don't worry, the recipe will be just as delicious!

Allergens:GlutenSoySulphitesMolluscsPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1 bag

green beans

1

carrot

1

brown onion

3 clove

garlic

1

long red chilli

1 knob

ginger

½

lemon

1 packet

pork mince

1 sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

1 sachet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

roasted peanuts

(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tbs

soy sauce

(ContainsGluten, Soy)

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3720 kJ
Fat29.6 g
of which saturates9.6 g
Carbohydrate108.6 g
of which sugars39.6 g
Dietary Fibre0 g
Protein40.8 g
Cholesterol0 mg
Sodium2318 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, trim and halve the green beans. Thinly slice the carrot (unpeeled) into halfmoons. Thinly slice the brown onion. Finely chop the garlic. Finely grate the ginger. Thinly slice the long red chilli (if using). Slice the lemon (see ingredients) into wedges.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the green beans and carrot and cook until tender, 3-4 minutes. Transfer to a plate.

4

Return the pan to a high heat with a drizzle of olive oil. Add the onion and pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, ginger and long red chilli. Cook until fragrant, 1 minute.

Alternative Step 4 if you've received beef mince: Return the pan to a high heat with a drizzle of olive oil. Add the onion and beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, ginger and long red chilli. Cook until fragrant, 1 minute.

5

Return the green beans and carrot to the pan. Add the kecap manis, oyster sauce, soy sauce, water (for the sauce) and a generous squeeze of lemon juice. Cook, stirring, until well combined, 1 minute.

TIP: If the mixture is a little dry, add a splash more water

6

Divide the jasmine rice between bowls. Top with the ginger pork stir-fry. Garnish with the roasted peanuts. Serve with any remaining lemon wedges.

Alternative Step 6 if you've received beef mince: Divide the jasmine rice between bowls. Top with the ginger beef stir-fry. Garnish with the roasted peanuts. Serve with any remaining lemon wedges.