HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Chilli Pork Stir Fry
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

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 clove


2 packet

jasmine rice

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

1 unit


1 bag

green beans

1 unit


1 packet

sweet chilli sauce

1 packet

oyster sauce


2 packet

pork loin steaks

2 packet

roasted cashews

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

1 unit


Not included in your delivery

olive oil

40 g



2.5 cup

water (for the rice)

½ tsp


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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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!


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.


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.


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.


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.


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.