Malaysian-Style Pork & Veggie Stir-Fry
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Malaysian-Style Pork & Veggie Stir-Fry

Malaysian-Style Pork & Veggie Stir-Fry

with Garlic & Ginger Rice

The perfect sauce is here, so make room in your pan for an oyster sauce that can take a pork and veggie stir-fry to stardom. Sealing this stir-fry’s rightful place is garlic and ginger rice - we give it a gold star for sure!

Kid Friendly

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

Total Time25 minutes
Cooking Time


Serving amount

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )


fresh chilli (optional)

1 packet

pork loin steaks

1 packet

oyster sauce

(Contains Mollusc; )

1 packet

Crushed Peanuts

(Contains Peanut; )

1 bag

Asian Stir-Fry Mix

Not included in your delivery

olive oil

20 g


(Contains Milk; )

1.25 cup


1 tsp

sesame oil

(Contains Sesame; )

2 tsp

soy sauce

(Contains Gluten, Soy; )


Nutrition Values

Energy (kJ)3123 kJ
Fat23.7 g
of which saturates9 g
Carbohydrate81.9 g
of which sugars13.4 g
Protein48.1 g
Sodium2537 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.


Medium Pan
Large Non-Stick Pan



• In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook half the garlic paste and half the ginger paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: Cover the pan with a lid if the garlic and ginger pastes begin to spatter! TIP: The rice will finish cooking in its own steam so don't peek!


• While the rice is cooking, thinly slice fresh chilli (if using). Slice pork loin steaks into 1cm strips. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook Asian stir-fry mix, until softened, 3-4 minutes. • Add remaining garlic paste, remaining ginger paste and sesame oil and cook until slightly softened and fragrant, 1 minute. Transfer to a plate.


• Return frying pan to high heat. Cook pork strips until golden, 3-4 minutes. • Reduce heat to medium, then return veggies to the pan. Add oyster sauce, the soy sauce and crushed peanuts. Cook until well coated in the sauce, 1 minute. Season with pepper.

Little cooks: Kids can help measure the soy sauce!


• Divide garlic and ginger rice between bowls. • Top with Malaysian-style pork and veggie stir-fry. Garnish with fresh chilli. Enjoy!