with Cashews and Garlic Rice
For those who don't shy away from spice, this pork stir-fry packs a flavour punch with plenty of heat, thanks to our Szechuan-style sauce. Toasted cashews finish off this dish for a culinary home run! Ingredients: Ground pork • Zucchini • Sweet bell pepper • Basmati rice • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Cashews (cashews, soybean and/or canola oil) (cashew) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cornstarch • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Pork
250 g
Soy Sauce
1 tbsp
Hoisin Sauce
4 tbsp
Sweet Bell Pepper
1 unit(s)
Zucchini
1 unit(s)
Basmati Rice
0.75 cup
Cashews, chopped
56 g
Green Onion
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Cornstarch
9 g
Garlic Salt
4 g
Butter
1 tbsp
Oil
1 tbsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add rice, broth concentrate, half the garlic salt and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot 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.
- When hot, add cashews to the dry pan. Toast for 5-6 min, stirring occasionally, until golden. (TIP: Keep your eye on cashews so they don't burn.)
- Transfer to a plate.
- Heat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.** Season with pepper and remaining garlic salt.
- Meanwhile, to a small bowl, add hoisin sauce, soy sauce, half the cornstarch (use all for 4 servings) and 1/3 cup (2/3 cup) water. Stir until cornstarch dissolves.
- To the pan with pork, add peppers, zucchini and green onion whites. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Add Szechuan sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: Add 1-2 tbsp water if sauce gets too thick.) Season with pepper, to taste.
- Add half the cashews, then toss to combine.
- To the pot with rice, add half the green onion greens and 1 tbsp (2 tbsp) butter, then fluff rice with a fork until butter melts.
- Divide rice between plates. Top with pork and veggies.
- Sprinkle remaining green onions and remaining cashews over top.
1010
kcal
Calories
51
g
Fat
16
g
Saturated Fat
94
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
42
g
Protein
115
mg
Cholesterol
1520
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
100
mg
Calcium
6.5
mg
Iron
