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 mince. With tender veggies and an aromatic bed of garlic rice, it's a winner from start to finish.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
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 the salt, stir, 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 (unpeeled) into half-moons. Slice the capsicum into thin strips. Roughly chop the Asian greens. Zest the lime to get a good pinch, then slice into wedges. Grate the ginger (unpeeled).
Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Add the carrot, capsicum and a splash of water. Cook, stirring, until just tender, 4-6 minutes. Add the Asian greens and cook until wilted, 1 minute. Add the ginger and cook until fragrant, 1 minute. Add the soy sauce and toss to combine. Transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking up with a spoon, until browned, 3-5 minutes. Remove from the heat.
Add the veggies, Sichuan garlic paste, lime zest, a generous squeeze of lime juice and water (for the sauce) to the pork. Toss to combine.
Roughly chop the coriander. Divide the garlic rice between bowls and top with the Sichuan pork and veggie stir-fry. Sprinkle with the crispy shallots and coriander. Serve with the remaining lime wedges.