Caramelized Pork and Jumbo Shrimp Stir-Fry
with Cashew Rice
Succulent ground pork and juicy shrimp are best friends forever in this Vietnamese-inspired stir-fry packed full of sweet, spicy and umami flavours.
Ingredients: Jumbo shrimp (shrimp, sodium phosphate, salt) • Ground pork • Sweet bell pepper • Jasmine rice • Sugar snap peas • Cashews (cashews, soybean and/or canola oil) (cashew) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Brown sugar (cane sugar, molasses) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Thai seasoning (modified milk ingredients, onion powder, garlic powder, white sesame seed, salt, spices, sugar (corn syrup solids), yeast extract powder (yeast extract, salt), lemongrass powder, coconut powder (coconut milk, maltodextrin, sodium caseinate), coconut oil, silicon dioxide, oleoresin paprika, citric acid, lime juice powder (corn syrup solids, lime juice, lime oil)) (milk, sesame, sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
285 g
Jumbo Shrimp
(Contains Shrimp)
¾ cup
Jasmine Rice
1 unit
Sweet Bell Pepper
113 g
Sugar Snap Peas
56 g
Cashews, chopped
(Contains Cashews May contain Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
6 g
Thai Seasoning
(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 unit
Chicken Broth Concentrate
Not included in your delivery
2.5 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, trim snap peas.
- Core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer cashews to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, snap peas and peppers. Cook for 3-4 min, stirring often, until tender-crisp.
- Remove from heat.
- Transfer veggies to a plate.
- Drain and rinse shrimp, then pat dry with paper towels.
- Remove and discard shrimp tails.
- On a foil-lined baking sheet, toss shrimp with 1/2 tbsp (1 tbsp) oil. Season with salt, pepper and half the Thai Seasoning.
- Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- Reheat the same pan (from step 3) over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Add broth concentrate, ginger-garlic puree, brown sugar, soy sauce, half the sweet chili sauce, remaining Thai Seasoning and 2 tbsp (4 tbsp) water. Cook for 1-2 min, until meat is glazed and water evaporates.
- Remove from heat, then stir in shrimp and veggies.
- Fluff rice with a fork, then stir in half the cashews.
- Divide rice between plates. Top with stir-fry mixture.
- Drizzle remaining sweet chili sauce over top, then sprinkle with remaining cashews.