Sichuan Garlic & Zesty Pork Stir-Fry
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Sichuan Garlic & Zesty Pork Stir-Fry

Sichuan Garlic & Zesty Pork Stir-Fry

with Garlic Rice & Crushed Peanuts

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!

Allergens:
Milk
Gluten
Soy
Sesame
Peanut

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

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

½ unit

onion

1 unit

carrot

1 bunch

broccolini

1 bunch

Asian Greens

1 bunch

coriander

½ unit

lemon

1 packet

pork loin steaks

1 packet

Sichuan garlic paste

(Contains Sesame, Soy; )

1 packet

Crushed Peanuts

(Contains Peanut; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water (for the rice)

¼ tsp

salt

4 tsp

soy sauce

(Contains Gluten, Soy; )

1.5 tsp

water (for the sauce)

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Nutrition Values

/ per serving
Energy (kJ)3310 kJ
Calories0 kcal
Fat25.4 g
of which saturates7.9 g
Carbohydrate87.3 g
of which sugars17.8 g
Dietary Fibre0 g
Protein51.5 g
Cholesterol0 mg
Sodium1400 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

Instructions

Rice
1

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!

prep
2

While the rice is cooking, thinly slice the brown onion (see ingredients list). Thinly slice the carrot (unpeeled) into batons. Trim the broccolini and cut into 3cm pieces. Roughly chop the Asian greens. Roughly chop the coriander. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. Cut the pork loin steaks into 1cm strips.

pork strips
3

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.

cook the veg
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, carrot and broccolini 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.

saucy
5

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.

serve
6

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.