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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
pork loin steaks
Sichuan garlic paste(ContainsSoy, Sesame)
water (for the rice)
soy sauce(ContainsGluten, 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 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!
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.
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.
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.
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.
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.