Hoisin Pork & Mushroom Rice Bowl
with Sesame Aioli
This dish is an irresistible combination of baby spinach, 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
1 packet
button mushrooms
1
carrot
1 bag
coriander
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
hoisin sauce
(Contains Soy; )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
Fresh Chilli
1 packet
pork mince
½ packet
Sesame Oil Blend
(Contains Sesame; )
4 clove
garlic
1 bag
baby spinach leaves
Not included in your delivery
20 g
butter
(Contains Milk; )
olive oil
¼ tsp
salt
2 tbs
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water (for the rice)
1 tbs
rice wine vinegar (or white wine vinegar)
1 tbs
water (for the sauce)
1 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 into half-moons. 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 (see ingredients). In a second small bowl, combine the garlic aioli, water (for the aioli) and the remaining sesame oil blend. 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 baby spinach leaves 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 mince 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.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince and remaining garlic, breaking the mince 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.