Whip up a tasty bowl of quick-cooking pork strips tossed with colourful veggies and an easy sauce packed with umami flavours. It’s a takeaway standard made at home in a flash!
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/ Serving 4 people
/ Serving 4 people
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
pork loin steaks
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
Add the water (for the rice) to a medium saucepan and bring 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!
Finely chop the garlic (or use a garlic press). Thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 2cm chunks. Trim the green beans. Slice the pork loin steaks into 1cm strips. In a small bowl, combine the oyster sauce, soy sauce, brown sugar and 4 tsp of water. Set aside.
In a large frying pan or wok, heat a drizzle of olive oil over a high heat. Add 1/3 of the pork to the pan and season with salt and pepper. Cook until browned, 2-3 minutes. Transfer to a large bowl and repeat with the remaining pork. TIP: Cooking the pork strips in batches over a high heat prevents it stewing and ensures a tender result.
Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Add the onion, carrot, capsicum and green beans and cook until just softened, 4-5 minutes. Add the garlic and cook, tossing regularly, until fragrant, 1 minute.
Return the pork strips and oyster sauce mixture to the pan and cook, tossing, until well combined and the pork is cooked through, 1-2 minutes.
Divide the jasmine rice between bowls and top with the oyster pork stirfry. Sprinkle the crushed peanuts over the adults' portions.