Teriyaki Pork & Mushroom Rice Bowl
with Pickled Onion & Sesame Dressing
Centre yourself and relax with a bowl of ginger flavoured pork mince. The mushrooms really lend an earthy taste that’s too good to be true. So sit back and enjoy this easy to make dinner with no fuss and a lot of flavour.
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
Ingredients
1 packet
basmati rice
½
Onion
1 packet
button mushrooms
2 clove
garlic
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
Shredded Cabbage Mix
1 packet
pork mince
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk. )
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
brown sugar
4 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and set aside.
• Meanwhile, thinly slice onion (see ingredients) and button mushrooms. Finely chop garlic. • In a medium bowl, combine the vinegar and a generous pinch of salt and sugar. Add onion to the pickling liquid with just enough water to cover onion. Stir to coat and set aside. • In a small bowl, combine teriyaki sauce, the soy sauce, brown sugar and sesame oil. Set aside. • Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a second small bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms and shredded cabbage mix until browned, 3-4 minutes. • Add pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add ginger paste and garlic and cook until fragrant, 1 minute. • Add teriyaki sauce mixture and stir until the mince is coated, 30 seconds.
• Drain pickled onion. Divide basmati rice between bowls. • Top with teriyaki pork and mushroom stir-fry and pickled onion. • Garnish with toasted sesame seeds. Drizzle with sesame dressing to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!
