Japanese-Style Pork & Mushroom Rice Bowl
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Japanese-Style Pork & Mushroom Rice Bowl

Japanese-Style Pork & Mushroom Rice Bowl

with Pickled Chilli & Sesame Aioli

Who said pork mince is just for bolognese? Give this juicy protein a Japanese-inspired twist, by lacing it with ginger and oyster sauce and serving over jasmine rice. Complete the dish with zingy pickled chilli and a dollop of creamy sesame aioli.

Allergens:
Gluten
•Mollusc
•Wheat
•Soy
•Egg
•Sesame

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

jasmine rice

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

½

Long Chilli (Optional)

2 clove

garlic

1 packet

green beans

1 packet

baby spinach leaves

1

carrot

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

garlic aioli

(Contains Egg;)

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )

1 packet

ginger paste

1 packet

pork mince

1 packet

sliced mushrooms

Not included in your delivery

olive oil

1.25 cup

water

¼ cup

vinegar (white wine or rice wine)

1 tbs

soy sauce

(Contains Gluten, Soy;)

1 tbs

brown sugar

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Nutritional Values

Energy (kJ)3556 kJ
Calories850 kcal
Fat40 g
of which saturates8.2 g
Carbohydrate85 g
of which sugars19.9 g
Dietary Fibre24.3 g
Protein35.4 g
Sodium1971 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• In a medium saucepan, bring the water to the boil. Add jasmine rice. Stir, cover with lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. Keep covered until 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
2

• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.

3
3

• Finely chop garlic. • Trim and halve green beans. • Roughly chop baby spinach leaves. • Grate carrot. • In a small bowl, combine oyster sauce, the soy sauce and brown sugar. • In a second small bowl, combine garlic aioli and sesame dressing. Set aside.

4
4

• In a large frying pan, heat drizzle of olive oil over medium-high heat. Cook garlic and ginger paste until fragrant, 1 minute. • Add pork mince and sliced mushrooms and cook, breaking up mince with a spoon, until browned, 3-4 minutes. • Add carrot and green beans and cook until starting to soften, 3-4 minutes. • Add baby spinach leaves and cook until wilted, 1-2 minutes.

5
5

• Stir in oyster sauce mixture and cook, tossing, until pork and veggies are coated and sauce is heated through, 1 minute.

6
6

• Drain pickled onion. • Divide rice between bowls. • Top with Japanese-style pork and mushrooms and some pickled onion. • Serve with a dollop of sesame aioli. Enjoy!