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 beef mince. With tender veggies and an aromatic bed of garlic rice, it's a winner from start to finish.
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.
ginger lemongrass paste
Sichuan garlic paste(ContainsGluten, Soy, Fish, Sesame)
soy sauce(ContainsGluten, Soy)
water (for the rice)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water(for the rice) and a pinch of salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot into half-moons. Slice the capsicum into thin strips. Roughly chop the Asian greens. Zest the lemon, then cut into wedges.
Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Add the carrot and capsicum, and a splash of water and cook, stirring, until just tender, 4-6 minutes. Add the Asian greens and cook until wilted, 1 minute. Add the ginger lemongrass paste and cook until fragrant, 1 minute. Add the soy sauce and toss to combine. Transfer to a bowl and cover to keep warm.
Bring the frying pan to a high heat with a drizzle of oil. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-5 minutes. Remove from the heat.
Return the veggies to the pan. Add the Sichuan garlic paste, lemon zest, a generous squeeze of lemon juice and the water (for the sauce) to the pork. Toss to combine.
Divide the garlic rice between bowls and top with the Sichuan pork & veggie stir-fry. Sprinkle with the crispy shallots. Serve with the remaining lemon wedges.