Pork and veggies over rice is a tried-and-true Asian-inspired favourite. But to get it just right, you have to hone in on the sauce, which can make or break the dish. Luckily, we’ve got a good one: we’re blending creamy peanut butter with garlic, ginger and soy sauce, then drizzling it all over to create waves of savoury flavour throughout.
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jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
roasted peanuts(ContainsPeanutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)
soy sauce(ContainsGluten, Soy)
soy sauce (for the sauce)(ContainsGluten, Soy)
rice wine vinegar
In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the 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!
While the rice is cooking, boil a kettle of water. Finely grate the ginger and garlic. Trim and halve the green beans. Roughly chop the Asian greens. Thinly slice the carrot into half-moons. Finely chop the brown onion. Zest the lime to get a pinch, then slice into wedges. Pick and thinly slice the mint leaves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans with a splash of water, tossing, until just softened, 4-5 minutes. Add the Asian greens and 1/2 the garlic and cook, tossing, until fragrant, 2 minutes. Add the soy sauce (for the veggies), then toss to combine and transfer to a bowl. Cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring occasionally, until softened, 4-5 minutes. Add the pork mince and cook, breaking it up with a spoon, until browned, 4-5 minutes.
While the pork is cooking, combine the peanut butter and boiling water (see ingredients) in a medium bowl. Add the ginger, soy sauce (for the sauce), honey, remaining garlic and a good squeeze of lime juice. Stir to combine. When the pork is cooked, add the satay sauce to the pan and simmer until slightly thickened, 1-2 minutes. Remove from the heat, then stir in the lime zest, rice wine vinegar and mint.
Thinly slice the long red chilli (if using). Divide the jasmine rice between bowls. Top with the soy veggies and satay pork. Sprinkle over the roasted peanuts and chilli. Serve with any remaining lime wedges.