Hoisin Pork & Mushroom Rice Bowl
with Sesame Aioli Dressing
This dish is an irresistible combination of Asian greens, tasty pork and garlicky rice, with the feel-good factor of cooking a wholesome meal from scratch. The best part is the sesame aioli to make it super satisfying.
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
4 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1 packet
Asian Greens
1 packet
button mushrooms
1 sachet
hoisin sauce
(Contains Soy; )
½ packet
Sesame Oil Blend
(Contains Sesame; )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
pork mince
1 bunch
coriander
½
Fresh Chilli
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
2 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
rice wine vinegar (or white wine vinegar)
1 tbs
water (for the sauce)
½ tbs
water
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and 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, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the button mushrooms.
In a small bowl, combine the hoisin sauce, soy sauce, rice wine vinegar, water (for the sauce) and 1/2 the sesame oil blend (1/4 packet for 2 people / 1/2 packet for 4 people). In a second small bowl, combine the garlic aioli, water (for the dressing) and the remaining sesame oil blend (see ingredients). Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the carrot and sliced mushrooms until tender, 5-6 minutes. Reduce the heat to medium-high, then add the Asian greens and cook until wilted, 1-2 minutes. Transfer the veggies to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince and remaining garlic, breaking the pork up with a spoon, until browned, 4-5 minutes. Add the hoisin sauce mixture and cook until thickened, 1-2 minutes. Return the veggies to the pan and stir to combine.
Roughly chop the coriander. Thinly slice the long green chilli (if using). Divide the garlic rice between bowls. Top with the hoisin pork and veggies (plus any excess sauce). Garnish with the coriander and chilli. Drizzle over the sesame aioli dressing.