Crumbed Pork Dippers & Mixed Veggie Sticks
with Rice & Japanese Mayo
Tonight, we’re eating the rainbow with a plate that’s as vibrant as it is delicious. Transform pork schnitzels into crispy bite-sized tenders and whip up an easy Japanese mayo for dipping. Bring it all together with aromatic jasmine rice, steamed green beans and crunchy veggie sticks for a colourful meal that’s almost too pretty to eat!
We’ve replaced the apple in this recipe with celery due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Jasmine rice
1 packet
Green beans
280 g
Pork Schnitzels
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1
Celery
1
Carrot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
2 tbs
Mayonnaise
(Contains: Eggs; )
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Thinly slice celery and carrot into sticks.
• Trim green beans.
• In a small bowl, combine the mayonnaise and Japanese dressing.
Little cooks: Take charge by combining the sauces!
• Cut pork schnitzels into 2cm strips.
• In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip pork into the flour mixture to coat, followed by the egg and finally into the breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave green beans until just tender, 2-4 minutes.
• Drain green beans, then return to the bowl and season to taste.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook pork strips in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork for best results!
• Divide jasmine rice, crumbed pork dipper, green beans and mixed veggie sticks between plates.
• Serve with Japanese mayo. Enjoy!
