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garlic
1
carrot
1
onion
1
oyster sauce
(Contains Mollusc; )
1
cauliflower rice
1
mixed sesame seeds
(Contains Sesame; )
1
pork mince
1
Crispy Shallots
olive oil
soy sauce
(Contains Gluten, Soy; )
honey
water
butter
(Contains Milk; )
Finely chop the garlic. Thinly slice the carrot into half-moons. Slice the red onion into wedges. Roughly chop the Asian greens. In a small bowl, combine the oyster sauce, soy sauce, honey and water.
Heat a large frying pan over a high heat. Add a drizzle of olive oil and the cauliflower rice and cook until softened, 2-4 minutes. Add 1/2 the garlic and a small drizzle of sesame oil and cook until fragrant, 1 minute. Season to taste. Stir through the sesame seeds and transfer to a bowl. Cover to keep warm.
Wipe out the frying pan. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and onion until softened, 4-5 minutes. Transfer to a second medium bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 3-4 minutes.
Add the Asian greens and remaining garlic to the pork and cook until wilted, 1 minute. Add the oyster sauce mixture and butter, then return the carrot and onion to the pan and cook until bubbling, 30 seconds.
Divide the cauliflower rice between bowls. Top with the Chinese pork and veggie stir-fry. Garnish with the crispy shallots and a pinch of chilli flakes (if using).