Hoisin Pork Stir-Fry & Garlic Rice

Name: Hoisin Pork Stir-Fry & Garlic Rice with Pickled Cucumber, Soy Mayonnaise & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Crushed Peanuts; 1 packet Jasmine rice; 300 g Pork Loin Steaks; 1 Cucumber; 1 sachet Southeast Asian Spice Blend; 1 Baby Broccoli; 1 Carrot; 2 Garlic; 1 packet Hoisin sauce

with Pickled Cucumber, Soy Mayonnaise & Peanuts

Get up to $175 off

Allergens:

Wheat

•Gluten

•Soy

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crushed Peanuts

1 packet

Jasmine rice

300 g

Pork Loin Steaks

Cucumber

1 sachet

Southeast Asian Spice Blend

Baby Broccoli

Carrot

Garlic

1 packet

Hoisin sauce

(Contains: Wheat, Gluten, Soy; May be present: Sesame, Almond, Cashew, Fish, Eggs, Milk. )

Nutrition Values

Calories560 kcal

Energy (kJ)2340 kJ

Fat22.2 g

of which saturates3.3 g

Carbohydrate40.8 g

of which sugars12.2 g

Dietary Fibre6.8 g

Protein46.9 g

Sodium901 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.

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until 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!

• Meanwhile, thinly slice cucumber into rounds. • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid with enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Grate the carrot. Trim and halve baby broccoli lengthways. Slice pork loin steaks into 1cm strips. • In a medium bowl, combine mild laksa seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add pork strips and toss to coat. • In a small bowl, combine mayonnaise and the soy sauce. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook pork strips, tossing occasionally, until browned and just cooked through, 3-4 minutes. Transfer to a plate.

TIP: If your pan is getting crowded, cook in batches for the best results!

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli until softened, 3-4 minutes. • Return the pork strips (plus any resting juices) to the pan. • Add hoisin sauce and a tablespoon of pickling liquid and cook until sticky, 1-2 minutes. Season with pepper.

• Drain pickled cucumber. • Divide garlic rice between bowls. Top with hoisin pork stir-fry, pickled cucumber and soy mayo. • Sprinkle with crushed peanuts to serve. Enjoy!