Vietnamese-Style Pork & Veggies

Name: Vietnamese-Style Pork & Veggies with Garlic Rice & Peanuts
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 20 g butter; 1 packet garlic paste; 1 packet basmati rice; 1.5 cup water (for the rice); 1 packet celery; 1 carrot; 1 packet green beans; 1 packet ginger paste; 1 packet crushed peanuts; 1 packet hoisin sauce; 1 packet soy sauce mix; ½ tsp brown sugar; 1 packet pork mince; 2 egg

with Garlic Rice & Peanuts

Get up to $200 off!

Whisk away your tastebuds to the beautiful land of Vietnam with this rice bowl recipe! Juicy pork mince gets a hit of ginger and hoisin sauce, before being piled on top of aromatic garlic rice and sautéed veggies for an unbeatably simple but elegant meal that’s wonderfully addictive, light and tasty.

Tags:

Kid Friendly

Allergens:

Milk

•Peanuts

•Sesame

•Soy

•Gluten

•Wheat

•Eggs

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

garlic paste

1 packet

basmati rice

1 packet

celery

carrot

1 packet

green beans

1 packet

ginger paste

1 packet

crushed peanuts

1 packet

hoisin sauce

1 packet

pork mince

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water (for the rice)

1 packet

soy sauce mix

½ tsp

brown sugar

egg

Nutritional Values

Energy (kJ)3592 kJ

Calories859 kcal

Fat35.8 g

of which saturates13.3 g

Carbohydrate87.8 g

of which sugars24.2 g

Dietary Fibre11.6 g

Protein42.6 g

Sodium1428 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste, until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, thinly slice celery. Cut carrot into half-moons. Trim green beans and roughly chop. • In a small bowl, combine ginger paste, crushed peanuts, hoisin sauce, the soy sauce mix and the brown sugar. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, carrot and green beans, tossing, until tender, 5-6 minutes. • Season to taste. Transfer to a bowl. Cover to keep warm.

Little cooks: Take charge by combining the sauces with the peanuts!

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking mince up with a spoon, until browned, 3-4 minutes. Drain oil from pan for best results. • Add sauce mixture and cook, stirring, until bubbling, 30 seconds. Transfer to a bowl. Cover to keep warm. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Crack in the eggs. Fry until yolk is cooked to your liking, 4-5 minutes.