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Chinese Cashew Pork Stir-fry
on Garlic Rice
Packed with plenty of veggies and tender pork, this dish is a perfect recipe to make for a weeknight meal! Made with authentic Chinese flavours, a touch of spice and served over garlic rice, this dish is a perfect alternative to your favourite take out!
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
¾ cup
Jasmine Rice
113 g
Snow Peas
2 unit
Green Onion
200 g
Zucchini
6 g
Garlic
28 g
Cashews, chopped
(Contains Peanuts, Cashews/Noix de cajou)
¼ cup
Hoisin-Soy Sauce Blend
(Contains Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
(Contains Sulphites)
1.5 tsp
Garlic Salt
2 tbsp
Sweet Chili Sauce
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add ½ tbsp oil (dbl for 4ppl), then garlic, rice and half the garlic salt. Cook, stirring often, until fragrant, 2-3 min. Add 1 ¼ cups water (dbl for 4ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, trim snow peas. Cut the zucchini in half lengthwise, then into 1/4-inch thick half moons. Thinly slice green onions. Whisk together hoisin-soy sauce, sweet chili sauce, cornstarch and 3/4 cups water (dbl for 4ppl) in a medium bowl. Set aside.
Heat a large non-stick pan over medium heat. Add the cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then zucchini and snow peas. Cook, stirring often, until tender-crisp, 2-3 min. Remove the pan from heat, then transfer veggies to another plate.
Heat the same pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with remaining garlic salt and pepper.
Add hoisin-soy mixture to pan with pork. Bring to a boil and cook until slightly thickened , 2-3 min. Stir in veggies and cook until heated through, 1 min.
Fluff rice with a fork. Stir in half the green onions. Divide rice among plates. Top with pork, veggies and sauce from pan. Sprinkle over cashews and remaining green onions.
