Japanese-Style Pork, Mushroom & Rice Bowl
with Sautéed Veggies & Sesame Dressing
- Gluten
- Molluscs
- Wheat
- Eggs
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Add a whole new level of Mmmmm to your cooking by adding tasty Australian Mushrooms to your next rice bowl. These versatile, flavour-packed heroes elevate your midweek dinners, perfectly complementing tonight's Japanese pork and sautéed veg. Australian Mushrooms are the easiest way to bring a rich, umami flavour to your winter table.
Ingredients
250 g
Pork Mince
1
Carrot
2
Garlic
1 packet
Ginger Paste
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1
Red Onion
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk.)
1 packet
Sliced Mushrooms
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
1 tbs
soy sauce
(Contains: Soy May be present: Gluten.)
1 tbs
brown sugar
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to
the boil.
• Add jasmine rice, stir, cover with a lid and reduce
heat to low.
• Cook for 10 minutes, then remove the pan from
heat and keep covered until rice is tender and water
is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• 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.
• 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.
• 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.
• Stir in oyster sauce mixture and cook, tossing, until pork and veggies are coated and sauce is heated through, 1 minute.
• 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!
