Taiwanese-Style Pork & Mushroom Bowl
with Rice, Baby Spinach & Crushed Peanuts- Gluten
- Soy
- Wheat
- Sesame
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
This Taiwanese fushion dish brings all your favourite flavours together in the one bowl. When you add umami paste, Asian BBQ seasoning and sweet chilli sauce to tender pork, mushrooms and veggies, you'll have flavour hidden in every bite.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1 packet
sliced mushrooms
1 packet
pork mince
1 packet
baby spinach leaves
1 sachet
asian bbq seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
hoisin sauce
(Contains: Soy, Sesame;)
1 packet
sweet chilli sauce
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy;)
2 tbs
water
Utensils
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, until just browned, 3-4 minutes. • Return cooked veggies to pan and add baby spinach leaves, Asian BBQ seasoning, hoisin sauce, sweet chilli sauce, the soy sauce and water, stirring, 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!
