Speedy Pork Stir-Fry
with Ginger, Sugar Snap Peas and Carrots
Ah, ginger and pork. The two go together like Ginger Rogers and Fred Astaire. Dancing across your taste buds tonight, this lip smacking concoction in tasty oyster sauce served on a bed of pillowy jasmine rice won’t fail to have you swinging.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Strips
20 g
Garlic
30 g
Ginger
1 unit
Chili Pepper
2 tsp
Sesame Oil
(Contains Sesame)
170 g
Jasmine Rice
170 g
Sugar Snap Peas, trimmed
170 g
Carrot
4 tbsp
Vegetarian Oyster Sauce
(Contains Gluten, Soy, Sulphites)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
2 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring 2 2/3 cups salted water in a large pot to a boil. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger. Finely chop the chili, removing the seeds for less heat.
In a large bowl, combine the pork strips with garlic, ginger and sesame oil.
Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid and cook until the rice is tender and the water has been absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over high heat. Add the pork. Cook until golden-brown and cooked through, 1-2 min per side. Transfer to a plate.
Add the sugar snap peas and carrots to the pan. Cook, stirring often, until the vegetables are tender-crisp, 1-2 min. Stir in the oyster sauce, soy sauce, 2 tsp sugar, pork and 1 tbsp water. Stir until everything is warmed through, 1-2 min.
Fluff the rice with a fork. Divide the rice between bowls and top with the pork stir-fry. Sprinkle with chili, if desired.
