Thai Pork Loin Stir-fry
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Thai Pork Loin Stir-fry

Thai Pork Loin Stir-fry

with green beans and coriander

This Thai-inspired pork stir-fry is our take on a classic Pad Krapow Moo. The tender green beans add some welcome vibrancy while the chilli and ginger provide a bit of bite.

Tags:
Optional Spice
Allergens:
Soya
Wheat
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Chilli

150 grams

Rice

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 unit(s)

Garlic

1 unit(s)

Lime

150 grams

Green Beans

1 unit(s)

Onion

1 unit(s)

Ginger

5 grams

Coriander

300 grams

Pork Loin Steak

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kcal)509 kcal
Energy (kJ)2129 kJ
Fat4.3 g
of which saturates1 g
Carbohydrate76.4 g
of which sugars6.9 g
Dietary Fiber0 g
Protein41 g
Cholesterol0 mg
Salt1.85 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Grater
Pot
Lid

Instructions

Get Prepped
1
  • Trim and halve the green beans
  • Halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
  • Zest, then cut lime into thick wedges. Roughly chop the coriander (stalks and all).
  • Halve the chilli lengthways then discard the core and seeds. Finely chop.
Make the Rice
2

  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil. 
  • Once boiling, lower the heat to medium and cover with the lid.
  • Leave to cook for 10 mins, then remove the pot 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).
 

Fry the Pork
3
  • Meanwhile, place a medium pan over medium-high heat with a drizzle of oil. Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
  • Once the oil is hot, fry the pork until browned, 2-3 mins each side. 
  • Reduce heat to medium and fry for 4-6 mins, turning every 2 mins. 
  • Once cooked, remove from the pan. Cover to keep warm and allow to rest. IMPORTANT: Pork is cooked when no longer pink in the middle.
Cook Your Veg
4
  • Return the pan to medium-high heat with a drizzle of oil
  • When hot, add the green beans.
  • Fry until just cooked through but still crisp, stirring occasionally, 4-5 mins.
Season the Stir-fry
5
  • Add the onion, garlic, ginger and chilli (use less if you don't like spice) to the pan along with 1 tsp sugar (double for 4p). 
  • Cook until fragrant, stirring often, 1-2 mins. 
  • Stir in lime zest, soy sauce and 25ml water (double for 4p).
  • Cook for 1 min, stirring often.
Finish and Serve
6
  • Fluff up the rice with a fork.
  • Divide rice and pork between plates.
  • Serve with the stir-fried veg, drizzling over any sauce remaining in the pan. 
  • Garnish with a sprinkling of chopped coriander.
  • Serve lime wedges alongside.
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