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've been craving. 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! Ingredients: Ground pork • Carrots • Jasmine rice • Sugar snap peas • Yellow onion • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Cornstarch.
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
9 g
Salt
0.375 tsp
Pepper
0.063 tsp
Oil
1.5 tbsp
- Before starting, wash and dry all produce.
- Heat a medium pot over medium.
- While pot heats, using a strainer, rinse rice until water runs clear.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger-garlic puree. Cook for 1-2 min, stirring often, until fragrant.
- 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, 13-15 min.
- Remove from heat. Set aside, still covered.
- While rice cooks, peel, then slice half the carrot (use all for 4 servings) 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.
- When hot, add 1 tbsp (2 tbsp) oil, carrots, onions and snap peas. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- 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 for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- While pork cooks, to a small bowl, add cornstarch, vegetarian oyster sauce, sweet chili sauce, miso broth concentrate and 1/3 cup (1/2 cup) water. Whisk to combine.
- When pork is done, to the pan, add veggies and sauce.
- Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Season with salt and pepper.
- Fluff rice with a fork. Divide between bowls.
- Spoon pork stir-fry and veggies over top.
880
kcal
Calories
34
g
Fat
10
g
Saturated Fat
106
g
Carbohydrate
24
g
Sugar
5
g
Dietary Fiber
37
g
Protein
100
mg
Cholesterol
2290
mg
Sodium
0.2
g
Trans Fat
1100
mg
Potassium
100
mg
Calcium
5
mg
Iron
