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Asian Zesty Pork Stir-Fry

Asian Zesty Pork Stir-Fry

with Garlic Rice & Crushed Peanuts

Family Friendly
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Is it time to lift your stir-fry game? With a few simple tricks – cooking the meat in batches, getting the veggies started before adding the sauce and adding flavour to the rice with garlic – you'll be a stir-fry superstar in no time!

Allergens:MilkGlutenSoySesamePeanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

garlic

1 packet

jasmine rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

½ unit

brown onion

1 unit

carrot

½ head

broccoli

1 bunch

Asian greens

1 bunch

coriander

½ unit

lemon

1 packet

pork loin steaks

1 packet

Sichuan garlic paste

(ContainsSoy, Sesame)

1 packet

crushed peanuts

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

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

4 tsp

soy sauce

(ContainsGluten, Soy)

1.5 tsp

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3310 kJ
Fat25.4 g
of which saturates7.9 g
Carbohydrate87.3 g
of which sugars17.8 g
Protein51.5 g
Sodium1400 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and 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, thinly slice the brown onion (see ingredients list). Thinly slice the carrot (unpeeled) into batons. Cut the broccoli (see ingredients list) into small florets, then roughly chop the stalk. Roughly chop the Asian greens. Roughly chop the coriander. Zest the lemon to get a good pinch, then slice into wedges. Cut the pork loin steaks into 1cm strips.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the pork strips and a pinch of salt and pepper and cook, tossing occasionally, until browned and cooked through, 2-3 minutes. Transfer to a plate. Repeat with the remaining pork strips.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, carrot and broccoli and cook until tender, 4-5 minutes. Add the Asian greens and cook until just wilted, 2-3 minutes. Add the soy sauce and cook, stirring, until combined, 1 minute.

5

Remove the pan from the heat and add the Sichuan garlic paste, lemon zest, a squeeze of lemon juice and water (for the sauce). Return the pork to the pan and toss to combine.

6

Divide the garlic rice between plates and top with the Sichuan pork stir-fry. Sprinkle with the crushed peanuts and coriander. Serve with any remaining lemon wedges.