Bring the Chinese restaurant vibes to your dinner table with this speedy stir-fry, which infuses pork mince with the perfect balance of sweet, salty and savoury flavours.
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oyster sauce(ContainsGluten, Molluscs)
char siu paste(ContainsSoy)
sesame oil blend(ContainsSesame)
crushed peanuts(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)
soy sauce(ContainsGluten, Soy)
• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return to pan.
• While rice is cooking, thinly slice carrot into rounds. Trim and cut green beans into thirds. Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the carrot and green beans until tender, 4-5 minutes. Add Asian greens and the soy sauce and stir until wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.
• In a small bowl, combine oyster sauce, char siu paste, sesame oil blend (see ingredients) and a good splash of water. Set aside. • Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium. Add garlic paste and cook until fragrant, 1 minute • Return veggies to pan, then add sauce mixture, tossing to coat. Simmer until slightly thickened, 1-2 minutes.
• Divide rice between bowls. Top with char siu pork stir-fry. • Sprinkle with crushed peanuts to serve.