Asian-Style Sichuan Pork
with Garlic Rice
When this dish was brought to our test kitchen table, it disappeared in record time! With a delicious combination of snow peas, Asian greens, toasted sesame seeds and pork with mild Sichuan garlic paste, it's sure to be a hit at your table too.
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/ Serving 4 people
/ Serving 4 people
4 clove
garlic
2 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)2 packet
pork strips
1 unit
carrot
1 bag
green beans
2 bunch
Asian greens
1 packet
sesame seeds
(ContainsSesame)1 packet
Sichuan garlic paste
(ContainsSoy, Sesame)Not included in your delivery
olive oil
40 g
butter
(ContainsMilk)3 cup
water
4 tsp
soy sauce
(ContainsGluten, Soy)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water and basmati rice, stir, bring to the boil then cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the pork loin steaks into 1cm strips. Combine the soy sauce, the remaining garlic, a splash of water and the pork strips in a medium bowl. Mix well to combine.
Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Roughly chop the Asian greens.
Heat a large frying pan over a mediumhigh heat. Add the sesame seeds and cook until toasted, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot and green beans and cook until softened, 4-5 minutes. Add the Asian greens and a splash of water and cook until tender, 1 minute. Season to taste with salt and pepper. Transfer to a medium bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. Add 1/3 of the pork and cook, tossing, until cooked through, 2-3 minutes. Transfer to a medium bowl and repeat with the remaining pork. TIP: Cooking the pork in batches over a high heat keeps it tender. Return the pork to the pan and remove from the heat. Add the Sichuan garlic paste and toss to coat.
Divide the garlic rice, veggies and Sichuan pork between plates. Garnish the adults' portions with the toasted sesame seeds.