Quick Sichuan Pork & Ginger Greens

Name: Quick Sichuan Pork & Ginger Greens with Garlic & Coriander Rice
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Basmati Rice; 1 packet Green Beans; 1 packet Coriander; 1 sachet Sesame Seeds; 2 Garlic; 1 packet Sichuan Garlic Paste; 1 packet Baby Spinach Leaves; 1 Zucchini; 250 g Pork Strips; 1 packet Ginger Paste

with Garlic & Coriander Rice

Up to 180$ + Free Treats / Extras for Life

This bountiful bowl has "new favourite" written all over it! Our mild Sichuan garlic paste is the key ingredient, giving a delicious flavour kick to pork strips. With loads of greens and an aromatic bed of garlic rice, it's a winner from start to finish.

Allergens:

Sesame

•Soy

•Fish

•Gluten

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

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

1 packet

Green Beans

1 packet

Coriander

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)

Garlic

1 packet

Sichuan Garlic Paste

(Contains: Sesame, Soy, Fish, Gluten;)

1 packet

Baby Spinach Leaves

Zucchini

250 g

Pork Strips

1 packet

Ginger Paste

Nutritional Values

Calories586 kcal

Energy (kJ)2450 kJ

Fat16.2 g

of which saturates3.4 g

Carbohydrate72.5 g

of which sugars11.6 g

Dietary Fibre7.2 g

Protein35 g

Sodium994 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• Finely chop garlic and coriander. • In a medium saucepan, melt the butter over medium heat. Add half the garlic and cook until fragrant, 1 minute. Add the water, a good pinch of salt and basmati rice. Stir and bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. • When the rice has finished cooking, stir coriander through.

• While the rice is cooking, in a medium bowl, combine the soy sauce and the remaining garlic. • Add pork strips and toss to coat. • Thinly slice zucchini into half-moons. • Trim green beans and chop into thirds.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and green beans, tossing, until softened, 4-5 minutes. • Add baby spinach leaves and ginger paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. Cook pork, in batches, tossing, until cooked through, 2-3 minutes. Transfer to a bowl. • Return all pork to the pan and remove from heat. Add Sichuan garlic paste and toss to coat the pork.

• Divide the garlic and coriander rice and ginger veggies between bowls. • Top rice with the Sichuan pork. • Garnish with sesame seeds (see ingredients) to serve. Enjoy!