Sesame-Crumbed Pork & Soy Veggies

Name: Sesame-Crumbed Pork & Soy Veggies with Ginger Rice & Japanese Mayo
Total time: 40 min
Yield: 2
Cuisine: Japanese
Ingredients: sachet Mixed Sesame Seeds; 1 packet Panko Breadcrumbs; 1 packet Green beans; 280 g Pork Schnitzels; 1 packet Japanese Dressing; 1 packet Basmati Rice; 1 sachet Sesame Seeds; 1 packet Ginger Paste; 1 Carrot; 1 Asian Greens

with Ginger Rice & Japanese Mayo

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This dish is a delectable combo of sesame-crusted pork and bright pan-fried veggies. Served on a bed of fluffy ginger rice and topped with a generous drizzle of Japanese mayo, this yummy dinner will only leave you satisfied, but wanting more!

Allergens:

Sesame

•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

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 packet

Green beans

280 g

Pork Schnitzels

1 packet

Japanese Dressing

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

1 packet

Basmati Rice

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Ginger Paste

Carrot

Asian Greens

Nutrition Values

Calories787 kcal

Energy (kJ)3290 kJ

Fat27.7 g

of which saturates6.1 g

Carbohydrate90.6 g

of which sugars9 g

Dietary Fibre3.8 g

Protein42.2 g

Sodium497 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.

Utensils

•Lid

Cooking Steps

• In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add basmati rice, stir, cover with a lid and reduce the heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

TIP: Cover the pan with a lid if the ginger paste starts to spatter!

• While the rice is cooking, thinly slice carrot into half-moons. Halve any thicker stalks of baby broccoli lengthways. Roughly chop Asian greens. • In a small bowl, combine mayonnaise and Japanese dressing. Set aside.

• In a shallow bowl, combine the plain flour and salt, then season with pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs (see ingredients)and sesame seeds. • Coat pork schnitzels in flour mixture, followed by the egg and finally the sesame breadcrumbs. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and baby broccoli until tender, 5-6 minutes. • Add Asian greens and cook until just wilted, 1 minute. • Add the soy sauce and cook, stirring, until fragrant, 1 minute. Transfer to a bowl.

TIP: Add a splash of water to help the veggies cook faster!

• Return the frying pan to medium-high heat with enough olive oil to coat the base of the pan. • Cook crumbed pork in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.