The quantities provided above are averages only.
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.
1
Capsicum
1 packet
Ginger Lemongrass Paste
250 g
Pork Mince
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Sweet Chilli Sauce
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1
Baby Cos Lettuce
1
Cucumber
1
Lemon
1
Carrot
• Roughly shred baby cos lettuce. Roughly chop capsicum. Thinly slice cucumber into half-moons. Slice lemon into wedges. • Using a vegetable peeler, slice carrot into ribbons. • In a small bowl, combine sweet chilli sauce, the low sodium soy sauce (for the glaze), a good squeeze of lemon juice and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum, until slightly softened, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium and add sweet soy seasoning and ginger lemongrass paste and cook, until fragrant, 1 minute. • Remove pan from heat and stir in sweet chilli mixture until well combined. Season to taste.
• In a large bowl, combine sesame dressing, the low sodium soy sauce (for the dressing) and a squeeze of lemon juice. • To bowl, add cos lettuce, cucumber and carrot, tossing to coat. Season to taste.
• Divide salad between bowls. Top with Thai lemongrass pork larb. • Sprinkle over crushed peanuts and serve with any remaining lemon wedges. Enjoy!