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Asian Style Sticky Pork

Asian Style Sticky Pork

with Veggie Rice

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This Asian Style Sticky Pork & Veggie Rice is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Rapid
Allergens:PeanutsSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 unit(s)

Bok Choy

1 pot(s)

Salted Peanuts

(ContainsPeanuts)

1 bunch(es)

Coriander

1 unit(s)

Lime

1 unit(s)

Garlic Clove

2 unit(s)

Pork Steak

1 sachet

Ginger Puree

1 sachet

Teriyaki Sauce

(ContainsSoya)

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2475 kJ
Energy (kcal)592 kcal
Fat13.0 g
of which saturates3.0 g
Carbohydrate81 g
of which sugars15.0 g
Protein41 g
Salt2.45 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Drain in a sieve.

2

a) Meanwhile, trim the bok choy then thinly slice widthways. b) Roughly chop the peanuts. c) Roughly chop the coriander (stalks and all). d) Zest the lime, then chop into wedges. e) Peel and grate the garlic (or use a garlic press).f) Chop the pork into 2cm chunks. IMPORTANT: Wash your hands after handling raw meat.

3

a) In a small bowl, stir together the garlic, easy ginger, teriyaki sauce and half the lime juice. b) Add the water, stir together and set aside.

4

a) Heat a splash of oil in a large frying pan on high heat. b) When hot, add the bok choy and stir fry until softened, 3-4 mins. c) Remove the bok choy to a bowl and pop your pan back on high heat. d) Add a drizzle of oil and the pork, stir-fry until browned all over, 4-5 mins.

5

a) Lower the heat to medium then pour the sauce into the pan. b) Cook, coating the pork in the sticky sauce, for 2-3 mins. c) IMPORTANT: The pork is cooked when no longer pink in the middle. d) TIP: Add a splash of water if it dries out too much. e) Meanwhile, in a large bowl gently toss together the cooked rice, lime zest, bok choy, half the coriander and half the peanuts. f) Season to taste with salt and pepper if needed.

6

a) Divide the rice between plates and serve the sticky pork on top of it. b) Finish by pouring any sauce left in the pan over the top and scattering over the remaining peanuts and coriander. c) Top with the remaining lime wedges for squeezing over. Enjoy!