Double Sweet Chilli Pork & Peanut Rice
with Garlic Sautéed Veggies
It's a good thing this Asian-style dish is quick and easy to make, because it smells so amazing as it cooks, it's tempting to eat it straight from the pan! The 'secret' to its deliciousness is the addition of oyster sauce, which adds an umami-rich depth of flavour to the sweet chilli.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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.
Ingredients
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
1 packet
Pea Pods
1 packet
Baby Spinach Leaves
½
lemon
1 packet
Carrot & Zucchini Mix
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
2 packet
pork mince
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains Gluten, Soy;)
1 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
• Rinse and drain white rice. • In a medium saucepan, add the water (for the rice) and bring to the boil. Add rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, finely chop garlic. Trim pea pods. • Zest lemon to get a generous pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot & zucchini mix and pea pods, tossing, until tender, 4-6 minutes. • Add garlic and baby spinach leaves and cook until fragrant and just wilted, 1-2 minutes. Transfer to a plate.
Little cooks: Easy peasy, lemon squeezy! Under adult supervision, older kids can help zest the lemon.
• In a small bowl, combine oyster sauce, sweet chilli sauce, the soy sauce, water (for the sauce), lemon zest and a generous squeeze of lemon juice. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Return veggies to the pan, then add sweet chilli mixture. Cook, stirring, until heated through and slightly reduced, 1-2 minutes.
TIP: For best results, drain the oil from the pan before returning veggies to pan. TIP: Cook pork in batches if your pan is getting crowded.
• Stir crushed peanuts through cooked rice. • Divide peanut rice between bowls. • Top with sweet chilli pork and sautéed veggies. • Serve with any remaining lemon wedges. Enjoy!
Little cooks: Take the lead and help stir the peanuts through the rice!