Pork Stir-Fry Bowls
with Snap Peas and Jasmine Rice
This family favourite take-out fake-out will be ready at the dinner table in no time! A sweet and savoury sauce glazes each bite of hearty pork.
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
227 g
Sugar Snap Peas
1 tsp
Garlic Salt
1 unit(s)
Green Onion
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
1 tbsp
Brown Sugar
1 unit(s)
Miso Broth Concentrate
(Contains Soy)
Not included in your delivery
½ tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, add 1 cup (2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water boils over.)Remove from heat. Set aside, still covered.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Meanwhile, trim snap peas.Thinly slice green onion.
Add snap peas, 2 tbsp (1/4 cup) water to the pan with pork. Cook, stirring often, until water is absorbed and snap peas are tender-crisp, 2-3 min.Add remaining garlic salt. Season with pepper.
Sprinkle brown sugar over pork and snap peas. Cook, stirring often, until pork is dark golden-brown, 1-2 min. Sprinkle Gravy Spice Blend over top, then stir to coat. Add 3/4 cup (1 1/4 cups) water, soy sauce and broth concentrate. Bring to a gentle boil. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 1-2 min. Remove from heat, then cover to keep warm.
Fluff rice with a fork. Stir in half the green onions.Divide rice between bowls. Top with pork, veggies and any remaining sauce in the pan. Sprinkle remaining green onions over top.
