Quick Vietnamese-Style Pork
with Peanuts & Sesame Veggies- Milk
- Sesame
- Peanuts
- Soy
- Eggs
- Gluten
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Sesame
Not just for bolognese, pork mince works a treat with bold, Vietnamese-inspired flavours - and tonight's dinner is a case in point! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 bunch
Asian greens
1
carrot
1
zucchini
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
pork mince
1 packet
ginger paste
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Sesame.)
1 packet
hoisin sauce
(Contains: Sesame, Soy;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
2 tsp
rice wine vinegar
1 pinch
brown sugar
2
eggs
(Contains: Eggs;)
1.25 cup
water (for the rice)
2 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. Keep covered until 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 rice is cooking, roughly chop Asian greens. Slice carrot and zucchini into thin sticks. • Stir-fry the carrot and zucchini until almost tender, 4-5 minutes. Add Asian greens and mixed sesame seeds and cook until Asian greens are just wilted, 1-2 minutes. • Transfer veggies to a bowl. Season to taste. Cover to keep warm.
• Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking it up with a spoon, until browned, 3-4 minutes. • Add ginger paste, crushed peanuts, hoisin sauce, the soy sauce, rice wine vinegar, a pinch of brown sugar and the water (for the sauce). Cook, stirring, until bubbling, 30 seconds. Transfer to a second bowl. Cover to keep warm. • Wipe out frying pan, then return to a medium-high heat with a drizzle of olive oil. Crack in the eggs. Fry until yolk is cooked to your liking, 4-5 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes for a hard yolk.
• Divide garlic rice between bowls. Top with Vietnamese-style pork and sesame veggies. • Top with fried egg to serve.
