Taiwanese-Style Double Pork & Mushroom Bowl
with Rice, Baby Spinach & Crushed Peanuts
- Gluten
- Soy
- Wheat
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Umami Paste
(Contains: Gluten, Soy, Wheat;)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
500 g
Pork Mince
1 packet
Baby Spinach Leaves
1 packet
Sweet Chilli Sauce
1 packet
Sliced Mushrooms
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Carrot
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, thinly slice carrot into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and sliced mushrooms, tossing, until browned and softened, 6-8 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, in batches, until just browned, 3-4 minutes. • Return cooked veggies and add baby spinach leaves, Asian BBQ seasoning, umami paste, sweet chilli sauce, the soy sauce and water, tossing, until combined, 1 minute. Season with pepper.
• Divide rice between bowls. • Top with Taiwanese pork, mushrooms and veggies. • Sprinkle with crushed peanuts to serve. Enjoy!
