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Teriyaki Pork Stir-Fry

Teriyaki Pork Stir-Fry

with Garlic Rice & Crispy Shallots

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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 with ease!

Unfortunately, this week's green beans were in short supply, so we've replaced them with broccoli. Don't worry, the recipe will be just as delicious!

Allergens:MilkGlutenSoySesame

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 clove

garlic

2 packet

jasmine rice

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

1 packet

pork loin steaks

2 unit

carrot

1 head

broccoli

1 bunch

Asian greens

1 knob

ginger

1 unit

lime

2 sachet

teriyaki sauce

(ContainsGluten, Soy, Sesame)

2 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 cup

water

½ tsp

salt

1.5 tbs

honey

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3020 kJ
Fat17.5 g
of which saturates8.5 g
Carbohydrate90.9 g
of which sugars27.1 g
Protein45.5 g
Sodium1760 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
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 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, slice the pork loin steaks into 2cm strips. In a medium bowl, combine the pork strips, honey, soy sauce and a drizzle of olive oil. Set aside to marinate.

3

Thinly slice the carrot (unpeeled) into matchsticks (or cut into half-moons if you prefer!). Cut the broccoli into small florets, then roughly chop the stalk. Roughly chop the Asian greens. Finely grate the ginger. Slice the lime into wedges.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the carrot and broccoli and cook, tossing occasionally, until tender, 5-6 minutes. Add the Asian greens, ginger and a drizzle of olive oil and cook until softened and fragrant, 1 minute. Transfer the veggies to a bowl.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the pork strips and cook, tossing occasionally, until browned and cooked through, 2-3 minutes. Transfer to the bowl with the veggies and repeat with the remaining pork. Return the pork and veggies to the frying pan along with the teriyaki sauce and a generous squeeze of lime juice. Toss to combine until heated through, then remove from the heat.

6

Divide the garlic rice between bowls. Top with the teriyaki pork stir-fry. Garnish with the crispy shallots and serve with any remaining lime wedges.