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Fragrant Lemongrass Pork and Pepper Stir-Fry
Fragrant Lemongrass Pork and Pepper Stir-Fry

Fragrant Lemongrass Pork and Pepper Stir-Fry

with Jasmine Rice and Pickled Cucumber Salad

Recipe Development Team
Recipe Development TeamPublished on March 18, 2025

A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Fragrant Lemongrass Pork and Pepper Stir-Fry will be on your table in less than 25 minutes.

Tags:
Family Friendly
Calorie Smart
Customer Favourite
Allergens:
Soya

The quantities provided above are averages only.

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 war 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.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

100 grams

Basmati Rice

240 grams

British Pork Mince

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

15 milliliter(s)

Rice Vinegar

½ unit(s)

Cucumber

(May contain traces of: Celery)

15 grams

Ginger, Garlic & Lemongrass Puree

100 grams

Teriyaki Sauce

(Contains: Soya May contain traces of: Soya)

1 pinch

Chilli Flakes

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for Pickling

Nutritional information

Energy (kJ)2543 kJ
Energy (kcal)608 kcal
Fat27.7 g
of which saturates9.9 g
Carbohydrate62.1 g
of which sugars17 g
Dietary Fibre4.9 g
Protein30.2 g
Salt2.7 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Pan
Medium Bowl

Cooking Instructions and Tips

Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. 

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep the Veg
2

While the rice cooks, halve the bell pepper and discard the core and seeds. Chop into 1cm pieces. 

Trim the cucumber (see ingredients for amount), then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Start Stir-Frying
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pork mince and pepper chunks. Fry until the mince has browned and the pepper has softened, 4-5 mins.

Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

What a Pickle
4

Meanwhile, in a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount).

Season with salt and pepper, then add the chopped cucumber. Mix together well, then set aside to pickle.

Sauce Things Up
5

Once the mince has browned, stir in the ginger, garlic & lemongrass paste and teriyaki sauce.

Cook until the sauce has reduced, stirring frequently, 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. 

Taste and season with salt and pepper if needed. Add a splash of water if it gets a little too thick.

Finish and Serve
6

Stir the chilli flakes through the stir-fry pork (add less if you'd prefer things milder).

Fluff up the rice with a fork and share between your bowls.

Top with the sticky pork and serve with the pickled cucumber alongside.

Enjoy!

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