This meal is really quick – your greens will be ready in a flash and little hands can help forming meatballs in record time. Really, for such a speedy effort you'll be delighted with how good this dinner tastes.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 5 people
/ Serving 5 people
sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
hoisin sauce(ContainsSoy, Sesame)
baby bok choy
roasted cashews(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy, Sesame)
long red chilli
soy sauce (or gluten free tamari soy sauce)(ContainsSoy, Gluten)
rice wine vinegar
Peel and finely grate the ginger until you have 2 tsp. TIP: Hold the knob of ginger in one hand and use the tip of a baby spoon to scrape off the peel. It’s much easier than using a knife or vegetable peeler. Peel and finely grate the garlic. Roughly chop the baby bok choy. Roughly chop the Asian greens. Cut the broccolini in half, crossways. Finely slice the long red chilli (optional).
In a medium bowl combine the pork mince, 1/2 the soy sauce, ginger and 1/2 the garlic. Roll the pork mince mixture into meatballs. TIP: You should get about 20 meatballs.
Rinse the Jasmine rice well. Place the rice and the water (check ingredients list for the amount) in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain and return the rice to the pan. Season with a pinch of salt and pepper. Set aside and cover to keep warm.
While the rice is cooking, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, stirring, for 2-3 minutes, or until golden. Remove from the pan and set aside. Return the pan to the heat and add a drizzle of olive oil. Add the pork meatballs and cook for 8-9 minutes, or until cooked through. Reduce the heat to medium-low and add the hoisin sauce, rice wine vinegar, 2 tbs of water and sesame oil (if using). Simmer for 2 minutes, then return the sesame seeds and stir to coat in sesame-hoisin mixture.
Heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the remaining garlic and cook for 1 minute, or until fragrant. Add the remaining soy sauce, baby bok choy and broccolini and cook for 4 minutes, or until softened.
Divide the rice between plates and top with the sesame-hoisin meatballs and the greens. Sprinkle over the roasted cashews and some long red chilli (if using). TIP: Some like it hot but if you don't, just hold back on the chilli. Enjoy!