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Southeast Asian Pork Stir-fry

Southeast Asian Pork Stir-fry

with Thai Sweet Chilli Veggies & Garlic Rice

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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:MilkGlutenSoyPeanuts

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 difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

3 clove

garlic

2 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

2 unit

carrot

1 unit

capsicum

1 bag

green beans

2 unit

lime

1 bunch

spring onion

1 packet

pork loin steaks

1 packet

sweet chilli sauce

1 sachet

Southeast Asian spice blend

2 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 cup

water

½ tsp

salt

1 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3010 kJ
Fat20 g
of which saturates7.6 g
Carbohydrate82.4 g
of which sugars18 g
Dietary Fibre0 g
Protein48.5 g
Cholesterol0 mg
Sodium829 mg
Instructionsarrow up iconarrow up icon
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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, the water and salt and 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!

2

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 2cm chunks. Trim the green beans. Zest the lime, then slice into wedges. Thinly slice the spring onion. Slice the pork loin steaks into 2cm strips.

3

In a small bowl, combine the sweet chilli sauce, soy sauce, the lime zest and a good squeeze of lime juice.

4

In a medium bowl, combine the pork, Southeast Asian spice blend and a good drizzle of olive oil. Season with salt and pepper and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. Add 1/2 the pork strips and cook until golden, 2-3 minutes. Transfer to a large bowl and repeat with the remaining pork.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, capsicum and green beans and cook until softened, 4-5 minutes. Remove from the heat and stir through the sweet chilli mixture and the roasted peanuts.

6

Divide the garlic rice between bowls and top with the sweet chilli veggies and Southeast Asian pork. Garnish the adults' portions with the spring onion and serve with the remaining lime wedges.