Oyster Pork & Veggie Stir-Fry

Name: Oyster Pork & Veggie Stir-Fry with Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 3 cup water (for the rice); 2 packet jasmine rice; 3 clove garlic; 1 unit onion; 1 unit carrot; 2 unit capsicum; 1 bag green beans; 1 packet oyster sauce; 2.5 tbs soy sauce; 2 tbs brown sugar; 4 tsp water (for the sauce); 2 packet pork loin steaks; 1 packet Crushed Peanuts

with Crushed Peanuts

Get up to $175 off

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!

Allergens:

Molluscs

•Gluten

•Soy

•Peanuts

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

2 packet

jasmine rice

3 clove

garlic

1 unit

onion

1 unit

carrot

2 unit

capsicum

1 bag

green beans

1 packet

oyster sauce

(Contains: Molluscs; )

2 packet

pork loin steaks

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

Not included in your delivery

olive oil

3 cup

water (for the rice)

2.5 tbs

soy sauce

(Contains: Gluten, Soy; )

2 tbs

brown sugar

4 tsp

water (for the sauce)

Nutrition Values

/ per serving

Energy (kJ)2570 kJ

Fat9.9 g

of which saturates2.7 g

Carbohydrate88.7 g

of which sugars22.9 g

Protein40.6 g

Sodium2570 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.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Wok

Cooking Steps

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.