with Snap Peas and Fragrant Rice
The perfect recipe for when takeout fatigue hits, this super-simple, super-delicious stir-fry is just what you need! Filled with fresh vegetables, ground pork and a sweet-savoury sauce that's almost too good to be true, this dish ticks all the boxes!
Allergens
Utensils
Tags
Ground Pork
250 g
Jasmine Rice
0.75 cup
Sugar Snap Peas
113 g
Yellow Onion
1 unit(s)
Carrot
1 unit(s)
Ginger-Garlic Puree
2 tbsp
Vegetarian Oyster Sauce
0.25 cup
Sweet Chili Sauce
2 tbsp
Miso Broth Concentrate
1 unit(s)
Cornstarch
1 tbsp
Salt
0.375 tsp
Pepper
0.063 tsp
Oil
1.5 tbsp
- Heat a medium pot over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger-garlic puree. Cook, stirring often, until fragrant, 2-3 min.
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
- 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.
- Peel, then slice half the carrot (use all for 4 ppl) into 1/8-inch rounds.
- Trim snap peas.
- Peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, carrots, onions and snap peas. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
- Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add ground pork and remaining ginger-garlic puree to the dry pan. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- While pork cooks, add cornstarch, vegetarian oyster sauce, sweet chili sauce, miso broth concentrate and 1/3 cup (1/2 cup) water to a small bowl. Whisk to combine.
- When pork is done, add veggies and sauce to the pan.
- Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: Add more water, 1 tbsp at a time, if you prefer a looser sauce.)
- Season with salt and pepper, to taste.
- Fluff rice with a fork. Divide between bowls.
- Spoon pork stir-fry and veggies over top.
820
kcal
Calories
31
g
Fat
9
g
Saturated Fat
106
g
Carbohydrate
24
g
Sugar
5
g
Dietary Fiber
33
g
Protein
85
mg
Cholesterol
2280
mg
Sodium
0.2
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
