Asian-Style Sichuan Pork
with Garlic Rice
- Milk
- Gluten
- Soy
- Sesame
- Fish
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
When this dish was brought to our test kitchen table, it disappeared in record time! With an unbeatable combination of snow peas, Asian greens, toasted sesame seeds and pork with mild Sichuan garlic paste, it's sure to be a hit at your table too.
Ingredients
4 clove
garlic
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
pork strips
1 unit
carrot
1 bag
snow peas
2 bunch
Asian greens
1 sachet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 tub
Sichuan garlic paste
(Contains: Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
3 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water and basmati rice, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, combine the soy sauce, the remaining garlic, a splash of water and the pork strips in a medium bowl. Mix well to combine.
Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas and cut in half. Roughly chop the Asian greens.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and cook until toasted, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot and cook until softened, 3-4 minutes. Add the snow peas and cook until softened, 1 minute. Add the Asian greens and a splash of water and cook until tender, 1 minute. Season to taste with salt and pepper. Transfer to a medium bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. Add 1/3 of the pork and cook, tossing, until cooked through, 2-3 minutes. Transfer to a medium bowl and repeat with the remaining pork. TIP: Cooking the pork in batches over a high heat keeps it tender. Return the pork to the pan and remove from the heat. Add the Sichuan garlic paste and toss the pork to coat.
Divide the garlic rice and veggies between plates. Top the rice with the Sichuan pork. Garnish the adults' portions with the toasted sesame seeds.
