Hoisin Pork Stir Fry Dinner
with Hoisin Pork and Cucumber Wraps Lunch
We love good Pork with Noodles to Pork Wrap and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans! The Nutritional Values listed are only for the dinner portion. The Nutritional Values for the lunch portion are as follows; Serving Size: 492g KJ:3002 Kcal:716 Fat: 26 Sat Fat: 6 Carb: 79 Sugar: 14 Protein: 39 Salt: 3.54
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.
Ingredients
2
Bell Pepper
1
Onion
2
Spring Onion
½
Cucumber
(May contain Celery)
80
Mangetout
150
Basmati Rice
480
British Pork Mince
1
Coriander
75
Hoisin Sauce
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
25
Salted Peanuts
(Contains Peanut May contain Nuts)
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
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 mangetout 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 mangetout to the remaining mince in the pan and stir fry until it 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.
