Hoisin Pork & Mushroom Rice Bowl

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).

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.

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.

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.