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Asian Crumbed Banana Blossom Bowl

Asian Crumbed Banana Blossom Bowl

with Garlic Rice, Pickled Onion & Crushed Peanuts

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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.

Tags:Plant Based
Allergens:GlutenPeanutsSoy

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

½

onion

1

carrot

1 bag

green beans

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)

½ packet

ginger & lemongrass paste

(May be presentGluten, Milk, Sesame, Soy, Tree Nuts, Egg, Fish)

1 packet

crushed peanuts

(ContainsPeanuts)

1 bag

Asian greens

1 tin

banana blossom

1 packet

plant-based stir-fry sauce

(ContainsGluten, SoyMay be presentMilk, Sesame, Tree Nuts, Egg, Fish)

Not included in your delivery

olive oil

40 g

plant-based butter

¼ cup

rice wine vinegar

2 tbs

plain flour

(ContainsGluten)

1.25 cup

water (for the rice)

¼ cup

water (for the crumb)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3100 kJ
Fat26.1 g
of which saturates12 g
Carbohydrate105.2 g
of which sugars9.5 g
Protein17.5 g
Sodium374 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.