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Hoisin Pork & Mushroom Rice Bowl

Hoisin Pork & Mushroom Rice Bowl

with Sesame Aioli

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This dish is an irresistible combination of bright Asian greens, tasty pork and garlicky rice, with the feelgood factor of cooking a healthy meal from scratch. The best part is the sesame aioli to make it super special and satisfying.

Allergens:MilkSesameSoyGlutenEgg

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

4 clove

garlic

1 packet

jasmine rice

1 unit

carrot

1 bunch

Asian greens

1 bag

coriander

1 unit

long red chilli

1 sachet

hoisin sauce

(ContainsSesame, Soy)

½ tub

sesame oil blend

(ContainsSesame)

1 packet

garlic aioli

(ContainsEgg)

1 punnet

sliced mushrooms

1 packet

pork mince

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

1.5 tbs

soy sauce

(ContainsSoy, Gluten)

1 tbs

rice wine vinegar (or white wine vinegar)

2 tsp

water (for the mayo)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3580 kJ
Fat40.1 g
of which saturates10.8 g
Carbohydrate83.7 g
of which sugars19.8 g
Dietary Fibre0 g
Protein36.9 g
Cholesterol0 mg
Sodium1810 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

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

2

Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long red chilli (if using).

3

In a small bowl, combine the hoisin sauce, soy sauce, rice wine vinegar, water (for the sauce) and 1/2 the sesame oil blend (see ingredients list). In a second small bowl, combine the garlic aioli, water (for the mayo) and the remaining sesame oil blend.

4

Heat a large frying pan over a high heat with a drizzle of olive oil. Add the sliced mushrooms and carrot and cook until well browned, 5-6 minutes. Reduce the heat to medium-high and add the Asian greens and cook until wilted, 1-2 minutes. Transfer to a medium bowl and set aside.

5

Return the frying pan to a medium-high heat and add a drizzle of olive oil. Add the pork mince and remaining garlic and cook, breaking up the pork with a spoon, until browned, 4-5 minutes. Add the hoisin mixture and cook until thickened, 1-2 minutes. Stir through the cooked veggies.

6

Divide the garlic rice between bowls. Top with the hoisin pork and mushroom mixture. Garnish with the coriander and chilli (if using). Drizzle with the sesame aioli.