Speedy Pork Stir-Fry
with Ginger, Sugar Snap Peas and Bok Choy
Ah, ginger and pork – the two go together like Ginger Rogers and Fred Astaire. This lip-smacking pair will be swinging across your taste buds tonight on a bed of pillowy jasmine rice and topped with a tasty hoisin-soy sauce. Dinner is sure to have you dancing!
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
1 tbsp
Garlic Puree
30 g
Ginger
1 unit
Chili Pepper
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
¼ cup
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
1 tbsp
Sesame Oil
(Contains Sesame)
¾ cup
Jasmine Rice
226 g
Shanghai Bok Choy
227 g
Sugar Snap Peas
160 g
Sweet Bell Pepper
Not included in your delivery
1 tsp
Sugar*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 6: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Trim, then halve snap peas. Core, then cut pepper into 1/2-inch pieces. Cut bok choy into 1-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Stir together garlic puree, ginger and sesame oil in a small bowl.
Add rice to the boiling water. 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.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add half the garlic-ginger oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Transfer pork to a plate and cover to keep warm. Carefully drain excess fat.
Reduce heat to medium, then add remaining garlic-ginger oil, snap peas, peppers and bok choy to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add soy sauce, hoisin sauce, pork and 1 tsp sugar (dbl for 4 ppl). Season with pepper. Cook, stirring often, until warmed through, 1 min.
Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with stir-fry. Sprinkle 1/4 tsp chilis over top. (NOTE: Reference heat guide.)
