Get ready for an Asian-inspired meal that comes together in a flash. If you’re a lover of sweet, zesty and umami, then you’re going to love this teriyaki pork and veggie bowl bursting with colour and flavour. Bonus: the peanut rice adds loads of texture so that every bite has that crunch factor!
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
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
cucumber
2 clove
garlic
1
carrot
1
capsicum
1 sachet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
pork mince
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains Egg; )
olive oil
1.25 cup
water (for the rice)
¼ cup
rice wine vinegar
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
2 tbs
water (for the sauce)
Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all 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 cucumber into half-moons. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add the cucumber with just enough water to cover the cucumber and stir to coat. Set aside until serving.
Finely chop the garlic. Thinly slice the carrot into half-moons. Thinly slice the capsicum into thin strips. In a small bowl, combine the teriyaki sauce, soy sauce, brown sugar and water (for the sauce). Set aside.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and capsicum until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the teriyaki glaze mixture and stir to combine. Cook until slightly reduced, 1-2 minutes. Return the veggies to the pan and stir until heated through, 1 minute.
Drain the pickled cucumber. Stir the roasted peanuts through the rice. Divide the peanut rice between bowls and top with the teriyaki pork and veggies. Serve with the coconut sweet chilli mayonnaise and pickled cucumber.