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
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Green Onion
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)
2 tbsp
Gravy Spice Blend
(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)
1 tbsp
Brown Sugar
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
Nutrition Values
Utensils
Instructions
- 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.