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Sweet Chilli Pork Stir-Fry

Sweet Chilli Pork Stir-Fry

with Garlic Rice & Rainbow Veggies

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Serve up a stir-fry loaded with all the good stuff! A colourful array of veggies and tender pork strips are tossed through a sweet and zesty Thai-style sauce for an easy dinner that packs a punch of flavour!

Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's snow peas were in short supply, so we've replaced them with green beans. Don't worry, the recipe will be just as delicious!

Allergens:MilkMolluscsGlutenSoyTree Nuts

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 Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 clove

garlic

2 packet

jasmine rice

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

1 unit

capsicum

1 bag

green beans

1 unit

lemon

1 packet

sweet chilli sauce

1 packet

oyster sauce

(ContainsMolluscs)

2 packet

pork loin steaks

2 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

1 unit

courgette

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 cup

water (for the rice)

½ tsp

salt

1 tsp

soy sauce

(ContainsGluten, Soy)

1 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3030 kJ
Fat21.7 g
of which saturates8.7 g
Carbohydrate89.1 g
of which sugars22.7 g
Dietary Fibre0 g
Protein40.5 g
Cholesterol0 mg
Sodium2540 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Lid
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, water (for the rice) and the 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 capsicum. Trim the green beans and cut into 2cm pieces. Thinly slice the courgette into half-moons. Zest the lemon to get a good pinch, then slice into wedges. Slice the pork loin steaks into 1cm strips.

3

In a small bowl, combine the sweet chilli sauce, oyster sauce, soy sauce, water (for the sauce), lemon zest and a good squeeze of lemon juice.

4

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the capsicum and courgette and cook until softened, 2-3 minutes. Add the green beans and cook until softened, 2 minutes. Set aside in a bowl and cover to keep warm.

5

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the pork strips and cook, tossing occasionally, until golden and cooked through, 2-3 minutes. Reduce the heat to low and add the sauce mixture and roasted cashews and cook until thickened slightly, 1 minute.

6

Divide the garlic rice between bowls and top with the rainbow veggies and sweet chilli pork. Spoon over any sauce remaining in the pan. Serve with the remaining lemon wedges.