Savoury Pork and Veggie Stir-Fry

Name: Savoury Pork and Veggie Stir-Fry with Cashews and Garlic Rice
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 250 g Ground Pork; 1 tbsp Soy Sauce; 2 tbsp Szechuan Sauce; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Zucchini; ¾ cup Basmati Rice; 56 g Cashews, chopped; 2 unit(s) Green Onion; 1 unit(s) Miso Broth Concentrate; 9 g Cornstarch; 4 g Garlic Salt; 1 tbsp Unsalted Butter*; 0.13 tsp Pepper*; 1 tbsp Oil*

with Cashews and Garlic Rice

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For those who don't shy away from spice, this pork stir-fry packs a flavour punch and plenty of heat thanks to our Szechuan-style sauce! Toasted cashews finish off this dish for a culinary home run!

Tags:

Quick

•Spicy

Allergens:

Soy

•Sulphites

•Wheat

•Sesame

•Cashews

•Milk

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.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

1 tbsp

Soy Sauce

2 tbsp

Szechuan Sauce

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Zucchini

¾ cup

Basmati Rice

56 g

Cashews, chopped

2 unit(s)

Green Onion

1 unit(s)

Miso Broth Concentrate

9 g

Cornstarch

4 g

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

1 tbsp

Oil*

Nutrition Values

Calories920 kcal

Fat47 g

Saturated Fat15 g

Carbohydrate85 g

Sugar9 g

Dietary Fiber5 g

Protein38 g

Cholesterol95 mg

Sodium1420 mg

Trans Fat0.5 g

Potassium1000 mg

Calcium100 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Add rice, miso broth concentrate, half the garlic salt and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.
Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
Cut green onion whites into 1/2-inch pieces. Thinly slice green onion greens. Keep green and white parts separate.

Heat a large non-stick pan over medium heat.
When hot, add cashews to the dry pan. Toast, stirring occasionally, until golden-brown, 5-6 min. (TIP: Keep your eye on cashews so they don't burn!)
Transfer to a plate.

Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Season with pepper and remaining garlic salt.
Meanwhile, add Szechuan sauce, soy sauce, half the cornstarch (use all for 4 ppl) and 1/3 cup (2/3 cup) water to a small bowl. Stir until cornstarch dissolves.

Add peppers, zucchini and green onion whites to the pan with pork. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
Add Szechuan sauce mixture. Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: Add 1-2 tbsp water if sauce gets too thick.) Season with pepper, to taste.
Add half the cashews, then toss to combine.

Add half the green onion greens and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff rice with a fork until butter melts.
Divide garlic rice between plates. Top with pork and veggie stir-fry.
Sprinkle remaining green onions and remaining cashews over top.