Thai-Style Pork Stir-Fry
with Jasmine Rice & Crispy Shallots
This stir-fry coats pork mince with an addictive mix of classic Asian sauces, ginger and garlic for an easy and flavourful bowl. Served with fragrant jasmine rice and a scattering of crispy shallots, it's ten times better than takeaway!
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!
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
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bunch
broccolini
1 unit
carrot
1 unit
onion
3 clove
garlic
½ unit
Fresh Chilli
1 knob
ginger
½ unit
lemon
1 packet
pork mince
1 packet
kecap manis
(Contains Soy; )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tbs
soy sauce
(Contains Gluten, Soy; )
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
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, trim and halve the broccolini lengthways. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the long green chilli (see ingredients list), if using. Finely grate the ginger. Slice the lemon into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the broccolini, carrot and a splash of water and cook until tender, 3-4 minutes. Transfer to a plate.
Return the frying pan to a high heat with a drizzle of olive oil. Add the onion and pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, ginger and chilli (if using) and cook until fragrant, 1 minute.
Return the broccolini and carrot to the frying pan. Add the kecap manis, oyster sauce, soy sauce, water (for the sauce) and a generous squeeze of lemon juice. Cook, stirring, until well combined, 1 minute.
TIP: If the mixture is a little dry, add a splash more water.
Divide the jasmine rice between bowls. Top with the Thai-style pork stir-fry. Garnish with the crispy shallots. Serve with any remaining lemon wedges.