Traditionally used in Southeast Asian cooking and with a similar texture to cooked white fish, banana blossom is the perfect plant-based substitute for a classic Asian-style rice bowl. Packed to the brim with nutritious greens, zingy red onion and crushed peanuts, you'll be glad you trusted us and tried this banging delight.
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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
panko breadcrumbs(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
ginger & lemongrass paste(May be presentGluten, Milk, Sesame, Soy, Tree Nuts, Egg, Fish)
plant-based stir-fry sauce(ContainsGluten, SoyMay be presentMilk, Sesame, Tree Nuts, Egg, Fish)
rice wine vinegar
water (for the rice)
water (for the crumb)
Finely chop the garlic. In a medium saucepan, melt 1/2 the plant-based butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water(for the rice) and a generous pinch of 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 red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside.
Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Trim the green beans, then cut into thirds. Drain, rinse and halve the banana blossom lengthways. In a shallow bowl, combine the plain flour, water(for the crumb) and a pinch salt and pepper. In a second shallow bowl, place the panko breadcrumbs. Coat the banana blossom in the flour mixture, followed by the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans and carrot, stirring, until softened, 3-4 minutes. Add the ginger & lemongrass paste (see ingredients) and Asian greens and cook until just wilted, 2-3 minutes. Transfer to a plate, then season.
Return the frying pan to a medium-high heat with enough olive oil to cover the base. Cook the crumbed banana blossom in batches until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. Wipe out the frying pan and return to a medium heat. Cook the plant-based stir-fry sauce and remaining butter, stirring, until combined, 1-2 minutes. Remove from the heat, then return the banana blossom to the pan and gently turn to coat.
Drain the pickled onion. Divide the garlic rice between bowls. Top with the ginger veggies and crumbed banana blossom. Sprinkle with the crushed peanuts and serve with the pickled onion.