Double Express Lemon & Sweet Chilli Pork

Name: Double Express Lemon & Sweet Chilli Pork with Veggie Fried Rice & Coriander
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet basmati rice; 1 carrot; 1 packet green beans; ½ lemon; 1 tin sweetcorn; 2 packet pork loin steaks; 1 packet ginger paste; 1 sachet Sweet Soy Seasoning; 1 tbs low sodium soy sauce; 1 egg; 1 packet sweet chilli sauce; 1 packet coriander

with Veggie Fried Rice & Coriander

Get up to $175 off

Sweet, hot and tangy, these tender pork strips have it all! This fried rice has a mix of tender veg tossed through, and is flavoured with soy and fragrant ginger paste. Topped off with our supercharged, flavour-packed pork strips, this dish is sure to please!

Allergens:

Soy

•Gluten(Wheat)

•Gluten

•Eggs

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

carrot

1 packet

green beans

lemon

1 tin

sweetcorn

2 packet

pork loin steaks

1 packet

ginger paste

1 sachet

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

1 packet

sweet chilli sauce

1 packet

coriander

Not included in your delivery

olive oil

1 tbs

low sodium soy sauce

(Contains: Soy, Gluten; )

egg

(Contains: Eggs; )

Nutrition Values

Energy (kJ)3774 kJ

Calories902 kcal

Fat16.1 g

of which saturates4.1 g

Carbohydrate95.1 g

of which sugars20.5 g

Dietary Fibre11.8 g

Protein88.2 g

Sodium947 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. • Meanwhile, thinly slice carrot into half-moons. Trim and roughly chop green beans. Slice lemon into wedges. • Slice kernels off the corn cob. • Slice pork loin steaks into 1cm strips.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, green beans and corn, until tender, 4-5 minutes. • Reduce heat to medium, then add ginger paste and half the sweet soy seasoning and cook until fragrant, 1 minute. • Stir in cooked jasmine rice and low sodium soy sauce, until well combined, 1-2 minutes. • Push rice and veggies aside, then add the egg and cook, stirring, until scrambled, 1 minute. Season with pepper. Divide between serving bowls and cover to keep warm.

• Wash out frying pan and return to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes. • Add remaining sweet soy seasoning and cook until fragrant, 1 minute. • Remove pan from heat, then add sweet chilli sauce and a generous squeeze of lemon juice, tossing to coat, 1 minute. Season generously with salt and pepper.

TIP: Cooking the meat in batches over a high heat helps it stay tender.