Hoisin Pork & Mushroom Rice Bowl

While the rice is cooking, thinly slice the carrot into half-moons. Thinly slice the button mushrooms.

In a small bowl, combine the hoisin sauce, soy sauce, rice wine vinegar, water (for the sauce) and 1/2 the sesame oil blend (see ingredients). In a second small bowl, combine the garlic aioli, water (for the aioli) and the remaining sesame oil blend. Set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the carrot and sliced mushrooms until tender, 5-6 minutes. Reduce the heat to medium-high, then add the baby spinach leaves and cook until wilted, 1-2 minutes. Transfer the veggies to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince and remaining garlic, breaking the mince up with a spoon, until browned, 4-5 minutes. Add the hoisin sauce mixture and cook until thickened, 1-2 minutes. Return the veggies to the pan and stir to combine.