HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Pork Stir Fry
Thai Style Pork Stir-Fry

Thai Style Pork Stir-Fry

with Veggie Rice

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Tonight’s twenty minute recipe is an explosion of fresh flavours and one that you’ll be coming back to time and time again. Stir fried pork is coated in a glossy marinate of ginger, honey, soy sauce, ketjap manis and fresh lime juice and served over a warm and nourishing rice salad. For added texture and flavour, finish off with chopped peanuts, spring a onions and a good squeeze of lime.

Tags:No Gluten Containing IngredientsNot Suitable for CoeliacsCalorie Smart
Allergens:SoyaCereals containing GlutenPeanuts

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

2 unit(s)

Spring Onion

1 pack(s)

Green Beans

300 grams

Pork Mince

3 tbsp

Ketjap Manis


1.5 tbsp

Soy Sauce

(ContainsSoya, Cereals containing Gluten)

½ bunch(es)

Fresh Thai Basil

2 clove


Salted Peanuts


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2795 kJ
Energy (kcal)668 kcal
Fat20.0 g
of which saturates6.0 g
Carbohydrate83 g
of which sugars20.0 g
Protein38 g
Salt3.25 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Pour the boiling water into a large saucepan and bring back to the boil on high heat. b) When boiling, add the rice and cook for 8-10 mins, then drain in a sieve and set aside.


a) Meanwhile, trim the carrot then grate on the coarse side of your grater (no need to peel). b) Trim the spring onion then finely slice. Roughly chop the peanuts. Zest the lime then chop into wedges. c) Chop the pork into 2cm chunks. iIMPORTANT: Remember to wash your hands after handling raw meat.


a) In a small bowl, stir together the easy ginger, ketjap manis, soy sauce, honey and the juice of half the lime. Set aside.


a) Heat a splash of oil in a large frying pan on high heat. b) When hot, add the pork and stir-fry until browned all over, 4-5 mins.


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.iIMPORTANT: The pork is cooked when it is no longer pink in the middle. c) Meanwhile, in a large bowl gently toss together the rice, lime zest, carrot, half the spring onion and half the peanuts. Season to taste with salt and pepper if needed.


a) Serve the sticky pork on top of the veggie rice. b) Finish by pouring any sauce left in the pan over the top and scattering over the remaining peanuts and spring onion. c) Top with the remaining lime wedges. ENJOY!