Sichuan Pork & Veggie Stir-Fry
with Garlic Rice
This bountiful bowl has "new favourite" written all over it! Our exceptionally tasty Sichuan garlic paste is the key ingredient, giving a delicious flavour kick to pork mince. With tender veggies and an aromatic bed of garlic rice, it's a winner from start to finish.
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the 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
4 clove
garlic
2 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 unit
carrot
1 bunch
Asian Greens
1 bunch
broccolini
1 unit
lime
1 knob
ginger
1 bunch
coriander
1 packet
pork mince
2 packet
Sichuan garlic paste
(Contains Sesame, Soy; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2.5 cup
water (for the rice)
½ tsp
salt
2 tbs
soy sauce
(Contains Gluten, Soy; )
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook 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. Trim and halve the broccolini. Zest the lime, then slice into wedges. Grate the ginger. Roughly chop the coriander.
In a large wok or frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the carrot, broccolini and a splash of water and cook, stirring, until just tender, 5-7 minutes. Add the ginger and cook until fragrant, 1 minute. Add the soy sauce and Asian greens and toss to combine until wilted, 1 minute. Transfer to a bowl and cover to keep warm.
Return the wok or frying pan to a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until browned, 3-5 minutes. Remove the pan from the heat.
Return the veggies to the pan with the pork, then add the Sichuan garlic paste, lime zest, a generous squeeze of lime juice and the water (for the sauce). Toss to combine.
Divide the garlic rice between plates and top with the Sichuan pork and veggie stir-fry. Garnish with the crispy shallots and coriander. Serve with the remaining lime wedges.