Hoisin Pork Stir-Fry with Charred Peppers
to Hoisin Pork and Cucumber Wraps
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
- Celery
Quick, easy to prep and bursting with umami flavour, our flash-in-the-pan hoisin pork stir-fry is the perfect recipe for busy evenings. The sweet and sticky hoisin and soy glaze soaks beautifully into the pork mince, while velvety roasted red pepper and crunchy baby corn provide a fresh flavour and texture. For lunchtime, simply add spring onion and cucumber to the mince mixture for a fresh and zingy wrap!
Ingredients
2 unit(s)
Bell Pepper
60 grams
Baby Corn
75 grams
Hoisin Sauce
150 grams
Basmati Rice
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Onion
480 grams
British Pork Mince
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
2 unit(s)
Spring Onion
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
½ unit(s)
Cucumber
(May contain traces of: Celery)
1 bunch(es)
Coriander
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutrition Values
Instructions
Preheat your oven to 220°C. Halve the pepper, remove the core and seeds, thinly slice. Pop the peppers on a baking tray in a single layer. Drizzle over a little oil and season with salt and pepper. Toss to coat evenly. Halve, peel and thinly slice the onion. Trim the spring onions and thinly slice. Quarter the cucumber, remove the seeds and chop into batons about the size of your index finger. Halve the babycorn lengthways.
Pour the water for the rice (see ingredients for amount) into a saucepan, bring to the boil. When boiling, add 0.25 tsp of salt and stir in the rice, lower the heat to medium and cover with a lid. Cook for 10 mins, then remove from the heat (still covered), leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam). Meanwhile, roast the peppers on the top shelf of your oven until softened and slightly charred, 12-15 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the pork mince. Cook until browned, 6-7 mins, break it up with a wooden spoon as it cooks. Once browned, add the onion. Cook until softened, 5-6 mins. Stir occasionally. While the mince cooks, roughly chop the coriander (stalks and all!).
Once the mince is browned and onion softened, pour in the hoisin sauce and soy sauce along with the water (see ingredient list for amount) and half the coriander. Bring to a simmer, reduce the heat to medium high and bubble away until sticky, 2-3 mins. Spoon 2 portions of the mixture into a bowl and leave to the side to cool. Add the baby corn to the remaining mince in the pan and stir fry until the corn is tender, 3-4 mins. Add a splash of water if it's looking a little dry.
Taste the mince mixture and season with black pepper if you feel it needs it. Fluff up the rice with a fork and serve in bowls. Top with the hoisin pork. Reserve 2 portions of peppers for your lunch, then divide the rest between the top of the pork. Sprinkle over the coriander and peanuts and Enjoy!
When you are ready to pack your lunch, add the spring onion to the bowl with the reserved Hoisin pork and stir together. Put the wraps on a board (you get 2 wraps each) and divide the reserved pork mixture down the middle. Top with the cucumber batons and reserved peppers. Roll up, wrap in foil and refrigerate. Enjoy cold! TIP: Roll your wrap just before eating for maximum freshness.
