Whip up a tasty bowl of Asian-spiced pork strips tossed with colourful veggies and an easy sesame sauce packed with umami flavours. With added crunch from the pickled onion and crushed peanuts, what's not to love?
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long red chilli (optional)
Southeast Asian Spice Blend(May be present Gluten)
sesame dressing(ContainsEgg, Gluten, Sesame, SoyMay be present Milk)
roasted peanuts(ContainsPeanutsMay be present Milk, Tree Nuts, Sesame, Soy)
rice wine vinegar (or white wine vinegar)
In a medium saucepan, bring the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, 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 the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover the onion and set aside until serving.
While the onion is pickling, trim and halve the green beans. Roughly chop the Asian greens.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. In a medium bowl, combine the pork strips and Southeast Asian spice blend. Toss to coat. Cook the pork strips, in batches, until golden, 2-3 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans until tender, 4-5 minutes. Add the Asian greens until wilted, 1-2 minutes. Season with salt and pepper.
Thinly slice the long red chilli (if using). Drain the pickled onion. Divide the rice between bowls and top with the Southeast Asian pork and cooked veggies. Drizzle over the sesame dressing and garnish with the pickled onion, chilli and roasted peanuts.