Quick Thai Sweet Chilli & Pork Bowl
with Peanut Rice & Sautéed Veggies
It's a good thing this Thai dish is quick and easy to make, because it smells so amazing as it cooks that it's tempting to eat it straight from the pan! But it's worth the wait, especially for the sweet chilli glaze which has got to be the tastiest sauce around.
Always refer to the product label for the most accurate ingredient and allergen information.
1 packet
jasmine rice
2 clove
garlic
1
capsicum
1
carrot
1 bag
snow peas
½
lime
1 sachet
oyster sauce
(ContainsGluten, Molluscs)1 sachet
sweet chilli sauce
1 packet
pork mince
1 packet
crushed peanuts
(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)1 bunch
mint
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tsp
soy sauce
(ContainsGluten, Soy)1 tbs
water (for the sauce)
Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic. Chop the capsicum into bite-sized chunks. Thinly slice the carrot into half-moons. Trim the snow peas. Zest the lime to get a generous pinch and slice into wedges.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the capsicum and carrot until tender, 4-5 minutes. Add the snow peas and garlic and cook until fragrant, 1-2 minutes. Transfer to a plate and set aside.
In a medium bowl, combine the oyster sauce, sweet chilli sauce, soy sauce, water (for the sauce), the lime zest and a generous squeeze of lime juice. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking up with a spoon, until just browned, 4-5 minutes. Add the veggies and sweet chilli glaze to the pork and stir until heated through and slightly reduced, 1-2 minutes. Stir the crushed peanuts through the cooked rice.
Pick and finely slice the mint leaves. Divide the peanut rice between bowls and top with the Thai sweet chilli pork. Garnish with the mint and serve with any remaining lime wedges.