Asian Pork & Veggie Stir-fry
with Bamboo Shoots, Cauliflower Rice & Chilli-Fried Egg
A happy union is celebrated between this dish and flavour. The juicy pork should be enough to have those dinner bells ringing, but we’ve gone and found the perfect partner for it in our fluffy cauliflower rice and steaming veggies. To seal the deal, we’ve topped it off with an egg, cooked just the way you like it.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
½ tin
Bamboo Shoots
1 packet
cauliflower rice
1 packet
pork mince
½ packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 pinch
chilli flakes
3 clove
garlic
1 bag
Asian Greens
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
Not included in your delivery
1
olive oil
1 tsp
sesame oil
(Contains Sesame; )
2
eggs
(Contains Egg; )
1 tsp
low sodium soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. Drain bamboo shoots (see ingredients).
In a medium frying pan, heat a drizzle of olive oil over high heat. Add cauliflower rice and cook until softened, 2-4 minutes. Add 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
While the rice is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Add carrot and cook until tender, 3-4 minutes. Add Asian greens and bamboo shoots and cook until wilted, 1-2 minutes. Transfer to a bowl.
Return the large frying pan to medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Add ginger & lemongrass paste (see ingredients), remaining garlic and cook until fragrant, 1 minute. Remove pan from heat and stir through Korean stir-fry sauce, the veggies, a splash of water and the low sodium soy sauce and sesame oil. Season to taste. Set aside.
Wipe out the medium frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, crack eggs into the pan and sprinkle over a pinch of chilli flakes (if using). Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes.
Divide cauliflower rice between bowls. To serve, top with Asian pork and veggie stir-fry and a chilli-fried egg.