Hoisin Pork Stir-Fry & Garlic Rice
with Pickled Cucumber, Soy Mayonnaise & Peanuts
Everyone loves a stir-fry so we’ve packed this one full of a bounty of flavours and hidden treasures. Dive in deep to find the aromatic garlic rice and pickled cucumber. Ride the waves of taste when you bite into the spiced veggies and finally the crowning jewel, the succulent pork coated in a hoisin sauce.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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
2 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
cucumber
1
carrot
1 bag
baby broccoli
1 packet
pork loin steaks
1 packet
mayonnaise
(Contains Egg; )
1 packet
hoisin sauce
(Contains Soy; )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
mild laksa seasoning
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
rice wine vinegar
½ tsp
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until 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!
• Meanwhile, thinly slice cucumber into rounds. • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid with enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. • Grate the carrot. Trim and halve baby broccoli lengthways. Slice pork loin steaks into 1cm strips. • In a medium bowl, combine mild laksa seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add pork strips and toss to coat. • In a small bowl, combine mayonnaise and the soy sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook pork strips, tossing occasionally, until browned and just cooked through, 3-4 minutes. Transfer to a plate.
TIP: If your pan is getting crowded, cook in batches for the best results!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli until softened, 3-4 minutes. • Return the pork strips (plus any resting juices) to the pan. • Add hoisin sauce and a tablespoon of pickling liquid and cook until sticky, 1-2 minutes. Season with pepper.
• Drain pickled cucumber. • Divide garlic rice between bowls. Top with hoisin pork stir-fry, pickled cucumber and soy mayo. • Sprinkle with crushed peanuts to serve. Enjoy!