Japanese-Style Pork & Veggie Bowl
with Rapid Rice & Aioli
- Gluten
- Molluscs
- Wheat
- Soy
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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 a necessary dollop of creamy aioli. We’ve replaced the mushroom in this recipe with zucchini due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
½
brown onion
2 clove
garlic
1 packet
green beans
1
zucchini
1
carrot
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
ginger paste
1 packet
pork mince
1 packet
garlic aioli
(Contains: Eggs)
Not included in your delivery
olive oil
1 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy)
1 tbs
brown sugar
Utensils
Cooking Steps
• In a medium saucepan, bring the water to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and the 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 onion, tossing, until tender, 4-5 minutes. • Cook garlic and ginger paste, stirring until fragrant, 1 minute. • Add pork mince and cook, breaking up mince with a spoon, until browned, 3-4 minutes. • Add green beans, zucchini and carrot, cook until starting to soften, 3-4 minutes.
• Stir in oyster sauce mixture and cook, tossing, until pork and veggies are coated and sauce is heated through, 1 minute.
• Divide rice between bowls. • Top with Japanese-style pork and veggies. • Dollop over garlic aioli to serve. Enjoy!
