Fiery Hunanese-Style Pork
with Green Onion-Ginger Rice
Hunanese cuisine is known for its spice and lots of it! We've toned things down a little in our take on a classic Hunanese dish, but packed in plenty of flavour with chili garlic sauce, ginger, soy and oyster sauce.
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
15 g
Ginger
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
1 tbsp
Chili-Garlic Sauce
½ tbsp
Cornstarch
200 g
Green Bell Pepper
170 g
Carrot
¾ cup
Basmati Rice
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
4 tbsp
White Cooking Wine
(Contains Sulphites)
2 unit
Green Onion
Not included in your delivery
1.66 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp for extra-spicy! Thinly slice green onions, keeping white and green parts separate.Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium-high heat. When hot, add 2 tsp oil (dbl for 4 ppl), then green onion greens and 1 tsp ginger (dbl for 4 ppl). Cook, stirring constantly, until fragrant, 30 sec.
Add rice and 1 1/4 cups water (dbl for 4 ppl) to the pot with green onion-ginger oil. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Stir together soy sauce mirin blend, oyster sauce, half the cornstarch (use all for 4 ppl), 1/4 tsp sugar, 1/4 cup water (dbl both for 4 ppl) and 1 tbsp chili garlic sauce in a small bowl. (NOTE: Reference heat guide.)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with pepper, to taste. Transfer pork to a plate.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and carrots. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add remaining ginger. Cook, stirring often, until fragrant, 30 sec. Add pork and cooking wine. Cook, stirring often, until wine reduces slightly, 1-2 min. Add stir-fry sauce. Cook, stirring constantly, until sauce thickens slightly, 1 min. Season with pepper, to taste.
Fluff rice with a fork, then season with salt, to taste. Divide rice between plates. Spoon pork and veggies over rice. Sprinkle remaining green onions over top.
