Japanese-Style Pork & Mushroom Rice Bowl

Name: Japanese-Style Pork & Mushroom Rice Bowl with Pickled Chilli & Sesame Aioli
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 cup water; 1 packet jasmine rice; ½ Long Chilli (Optional); 2 tablespoon (tbsp) vinegar (white wine or rice wine); 2 clove garlic; 1 packet green beans; 1 packet baby spinach leaves; 1 carrot; 1 packet oyster sauce; 1 tablespoon (tbsp) soy sauce; 1 tablespoon (tbsp) brown sugar; 1 packet garlic aioli; 1 packet sesame dressing; 1 packet ginger paste; 1 packet pork mince; 1 packet sliced mushrooms

with Pickled Chilli & Sesame Aioli

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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 (or two) of creamy sesame aioli.

Allergens:

Gluten

•Molluscs

•Wheat

•Soy

•Eggs

•Sesame

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

jasmine rice

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

Long Chilli (Optional)

2 clove

garlic

1 packet

green beans

1 packet

baby spinach leaves

carrot

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

sesame dressing

(Contains: Eggs, 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 cup

water

2 tablespoon (tbsp)

vinegar (white wine or rice wine)

1 tablespoon (tbsp)

soy sauce

(Contains: Gluten, Soy;)

1 tablespoon (tbsp)

brown sugar

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

Cooking Steps

PDF

• 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!

• 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!