[Low Carb] Chinese Pork & Veggie Stir-Fry
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[Low Carb] Chinese Pork & Veggie Stir-Fry

with Sesame Cauliflower Rice

Allergens:
Mollusc
•Gluten
•Soy
•Sesame
•Milk

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

garlic

1

carrot

1

onion

1

oyster sauce

(Contains Mollusc; )

1

cauliflower rice

1

mixed sesame seeds

(Contains Sesame; )

1

pork mince

1

Crispy Shallots

Not included in your delivery

olive oil

soy sauce

(Contains Gluten, Soy; )

honey

water

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)1960 kJ
Calories0 kcal
Fat27.5 g
of which saturates11.3 g
Carbohydrate26.3 g
of which sugars12.4 g
Dietary Fibre0 g
Protein29 g
Cholesterol0 mg
Sodium1269 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Finely chop the garlic. Thinly slice the carrot into half-moons. Slice the red onion into wedges. Roughly chop the Asian greens. In a small bowl, combine the oyster sauce, soy sauce, honey and water.

2

Heat a large frying pan over a high heat. Add a drizzle of olive oil and the cauliflower rice and cook until softened, 2-4 minutes. Add 1/2 the garlic and a small drizzle of sesame oil and cook until fragrant, 1 minute. Season to taste. Stir through the sesame seeds and transfer to a bowl. Cover to keep warm.

3

Wipe out the frying pan. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and onion until softened, 4-5 minutes. Transfer to a second medium bowl.

4

Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 3-4 minutes.

5

Add the Asian greens and remaining garlic to the pork and cook until wilted, 1 minute. Add the oyster sauce mixture and butter, then return the carrot and onion to the pan and cook until bubbling, 30 seconds.

6

Divide the cauliflower rice between bowls. Top with the Chinese pork and veggie stir-fry. Garnish with the crispy shallots and a pinch of chilli flakes (if using).