Thai-Style Pork & Honey-Soy Veggies
with Jasmine Rice & Fresh Chilli
- Peanuts
- Soy
- Gluten
- Eggs
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Watch out because our lovely pork is going to turn some heads tonight! This deliciously tender protein is the star of the show, sitting on a bed of fluffy rice and honey-soy veg with a sesame mayo drizzle. Go on, dig in! 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!
Ingredients
1 packet
Jasmine rice
300 g
Pork Loin Steaks
1 sachet
Southeast Asian Spice Blend
1
Asparagus
1
Asian Greens
1
Fresh Chilli
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
2 tbs
soy sauce
(Contains: Soy; May be present: Gluten)
1 tbs
honey
½ tbs
vinegar (white wine or rice wine)
½ tsp
salt
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and 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 ends of asparagus (see ingredients) and cut into thirds.
• Roughly chop Asian greens.
• In a small bowl, combine the soy sauce, honey and vinegar.
• In a second small bowl, combine the mayonnaise and a splash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook asparagus until tender, 5-6 minutes.
• Add Asian greens and honey-soy mixture and cook, until Asian greens are just wilted and veggies are well coated, 1-2 minutes.
• Transfer to a bowl and cover to keep warm.
• While the veggies are cooking, cut pork loin steaks into 1cm strips.
• In a medium bowl, combine the salt, Southeast Asian spice blend and the plain flour. Add pork and toss to coat.
• Wash and dry the frying pan, then return to medium-high heat with a generous drizzle of olive oil.
• When oil is hot, pick up pork using tongs and shake off any excess flour back into the bowl.
• Cook pork, tossing occasionally, until browned and cooked through, 3-4 minutes.
TIP: If your pan is getting crowded, cook in batches for the best results.
• Thinly slice fresh chilli (if using).
• Divide rice between bowls. Top with honey-soy veggies and Thai-style pork.
• Sprinkle with crushed peanuts and chilli.
• Drizzle over mayo to serve. Enjoy!
