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Asian Pork Stir-Fry

Asian Pork Stir-Fry

with Coconutty Rice

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Quick, delicious and easy to prep, this sizzling Asian-style stir-fry will be on the table in 30 minutes flat. Coating the pork strips in cornflour not only helps to tenderise the meat but it also adds a beautiful shiny gloss to the sauce. Bursting with fresh zingy flavours and packed with fresh good-for you ingredients, this recipe is guaranteed to take your stir-fry game to the next level.

Tags:Dairy Free
Allergens:CeleryCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

280 grams

Pork Strips

1 tbsp


1 unit(s)


1 unit(s)

Green Pepper

1 sachet



1.5 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

50 grams

Coconut Powder

1 tbsp

Rice Vinegar

Not included in your delivery

300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3402 kJ
Energy (kcal)813 kcal
Fat27.0 g
of which saturates17.0 g
Carbohydrate84 g
of which sugars15.0 g
Protein59 g
Salt2.78 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Pour the water (see ingredients for amount) into a large saucepan over medium-high heat. Tip in the basmati rice, bring to the boil, reduce the heat to medium and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.


Meanwhile, pop the pork strips into a mixing bowl with the cornflour and a pinch of salt and black pepper. Mix well. Set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Remove the top and bottom from the carrot (no need to peel!), halve lengthways and slice into thin half moons. Halve, then remove the core from the pepper and cut into thin slices. In a small bowl, stir together the ketchup, soy sauce, water (see ingredients for amount) and rice vinegar.


Heat a drizzle of oil in a frying pan on high heat. Once hot, add the pork and stir-fry until golden all over, 3-4 mins. Add the carrot and pepper and cook until slightly softened, another 2 mins.


Lower the heat, then pour the sauce into the pan. Bring to a simmer and cook, stirring, until the pork is cooked through and the sauce is thick and glossy, 3-4 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle. If it gets a bit dry just add a splash of water!


Fluff up the rice with a fork and gently stir through the coconut powder.


Serve the coconutty rice in bowls topped with the pork stir-fry. Enjoy!