Thai-Spiced Pork & Ginger-Coconut Rice
with Broccoli & Crispy Shallots
It's a good thing this Thai dish is quick and easy to make because it smells so amazing as it cooks that it's tempting to eat it straight from the pan! But it's worth the wait, especially for the ginger-coconut rice which has got to be the tastiest accompaniment around.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
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
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
light coconut milk
1 packet
basmati rice
1 bag
baby broccoli
1 head
broccoli
1 bunch
Asian Greens
1
carrot
1 clove
garlic
1 packet
pork loin steaks
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
⅔ cup
water (for the rice)
¼ tsp
salt
2.5 tbs
water (for the veggies)
½ tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1 minute. • Add light coconut milk, water (for the rice) and a pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and 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!
• Meanwhile, halve any thicker stalks of baby broccoli lengthways. • Cut broccoli into small florets, then roughly chop the stalk. Roughly chop Asian greens. Thinly slice carrot into rounds. Finely chop garlic. • Slice pork loin steaks into 1cm strips.
• In a medium bowl, combine sweet soy seasoning, a drizzle of olive oil and the salt. Add pork strips and toss to coat.
• When the rice has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook pork, tossing, until browned and cooked through, 2-3 minutes. Transfer to a plate.
• Return the frying pan to medium-high heat. Cook baby broccoli, broccoli, carrot and water (for the veggies), tossing, until just tender, 6-8 minutes. • Add Asian greens and garlic and cook, stirring, until just wilted and fragrant, 2-3 minutes. • Add sweet chilli sauce, the soy sauce and pork (plus any resting juices) and toss until well combined.
• Divide ginger-coconut rice between bowls. Top with Thai-spiced pork, veggies and broccoli. • Sprinkle with crispy shallots to serve. Enjoy!