Hoisin-Ginger Pork & Veggie Rice Bowl

Name: Hoisin-Ginger Pork & Veggie Rice Bowl with Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 packet white rice; 2 clove garlic; 20 g butter; 1.25 cup water; 1 carrot; 1 zucchini; 1 packet green beans; 1 packet Pea Pods; 1 packet hoisin sauce; 1 packet ginger paste; 1 tbs soy sauce; 1 tsp brown sugar; 2 egg; 1 packet pork strips; 1 packet japanese-style dressing; 1 packet crispy shallots

with Crispy Shallots

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Get ready for a flavour sensation that will satisfy and delight! With a fragrant, ginger-spiked stir-fry sauce, scrumptious garlic rice and colourful veggies, this is a feast in a bowl.

Tags:

Kid Friendly

Allergens:

Milk

•Sesame

•Soy

•Gluten

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

white rice

(May be present: Wheat, Gluten, Soy.)

2 clove

garlic

carrot

zucchini

1 packet

green beans

1 packet

Pea Pods

1 packet

hoisin sauce

(Contains: Sesame, Soy;)

1 packet

ginger paste

1 packet

pork strips

1 packet

japanese-style dressing

(Contains: Sesame, Soy;)

1 packet

crispy shallots

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.25 cup

water

1 tbs

soy sauce

(Contains: Gluten, Soy;)

1 tsp

brown sugar

egg

(Contains: Eggs;)

Nutritional Values

Energy (kJ)3349 kJ

Calories800 kcal

Fat29 g

of which saturates11.2 g

Carbohydrate98 g

of which sugars28.5 g

Dietary Fibre24.4 g

Protein43.4 g

Sodium1474 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Rinse and drain white rice. Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add white rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice carrot and zucchini into sticks. Trim and halve green beans. Trim pea pods. • In a small bowl, combine hoisin sauce, ginger paste, the soy sauce, brown sugar and a splash of water.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Stir-fry carrot, zucchini and green beans until tender, 5-6 minutes. • Halfway through cook time, add pea pods and stir-fry until tender, 2-3 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate, season and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook pork strips in batches until golden, 2-3 minutes. • Return cooked veggies to pan, add hoisin sauce mixture and cook until bubbling, 1 minute. Season to taste.

• Divide garlic rice between bowls. Top with hoisin-ginger pork and veggies and fried egg. • Drizzle with Japanese dressing. Sprinkle with crispy shallots to serve. Enjoy!