Sesame-Crumbed Pork & Garlic Broccoli
with Ginger Rice & Japanese Mayo
Steamed rice gets a special touch when it’s infused with ginger. It’s the perfect base for crumbed pork and Japanese mayo so you can taste a home-cooked Japanese feast with ease!
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
basmati rice
1
carrot
1 head
broccoli
1 packet
pork schnitzels
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 bag
baby broccoli
1 packet
ginger paste
1 sachet
sesame seeds
(Contains Sesame; )
1 bunch
Asian Greens
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
½ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add basmati rice, stir, cover with a lid and reduce the heat to low. • Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• While the rice is cooking, thinly slice carrot into half-moons. Trim baby broccoli. Cut broccoli into small florets, then roughly chop the stalk. Roughly chop Asian greens. • In a small bowl, combine mayonnaise and Japanese dressing. Set aside.
• In a shallow bowl, combine the plain flour and the salt, then season with pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and sesame seeds. • Dip pork into flour mixture to coat, then into the egg, and finally the breadcrumbs. Set aside on a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, baby broccoli and broccoli until tender, 7-8 minutes. • Add Asian greens and cook until just wilted, 1 minute. • Add the soy sauce and cook, stirring, until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with enough olive oil to coat the base of the pan. • Cook crumbed pork in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Slice sesame-crumbed pork. Divide ginger rice between bowls. • Top with soy broccoli, veggies and pork. • Serve with Japanese mayo. Enjoy!