Sichuan Pork & Veggie Stir-Fry
with Garlic Rice
- Milk
- Gluten
- Soy
- Sesame
- May contain traces of allergens
This bountiful bowl has "new favourite" written all over it! Our exceptionally tasty Sichuan garlic paste is the key ingredient, giving a delicious flavour kick to pork mince. With tender veggies and an aromatic bed of garlic rice, it's a winner from start to finish. *Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!*
Ingredients
4 clove
garlic
2 packet
jasmine rice
2 unit
carrot
1 bunch
Asian Greens
1 bunch
broccolini
1 unit
lime
1 knob
ginger
1 bunch
coriander
1 packet
pork mince
2 packet
Sichuan garlic paste
(Contains: Soy, Sesame; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
2.5 cup
water (for the rice)
½ tsp
salt
2 tbs
soy sauce
(Contains: Gluten, Soy; )
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and 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, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Trim and halve the broccolini. Zest the lime, then slice into wedges. Grate the ginger. Roughly chop the coriander.
In a large wok or frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the carrot, broccolini and a splash of water and cook, stirring, until just tender, 5-7 minutes. Add the ginger and cook until fragrant, 1 minute. Add the soy sauce and Asian greens and toss to combine until wilted, 1 minute. Transfer to a bowl and cover to keep warm.
Return the wok or frying pan to a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until browned, 3-5 minutes. Remove the pan from the heat.
Return the veggies to the pan with the pork, then add the Sichuan garlic paste, lime zest, a generous squeeze of lime juice and the water (for the sauce). Toss to combine.
Divide the garlic rice between plates and top with the Sichuan pork and veggie stir-fry. Garnish with the crispy shallots and coriander. Serve with the remaining lime wedges.
