Sichuan Pork & Veggies

Name: Sichuan Pork & Veggies with Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 3 clove garlic; 20 g butter; 1.5 cup water; 1 packet basmati rice; 1 knob ginger; 1 carrot; 1 packet pork loin steaks; 2 bunch spring onion; ½ Fresh Chilli; 1 packet Asian Greens; 1 packet Sichuan garlic paste; 1 tsp soy sauce

with Garlic Rice

Get up to $175 off

When this dish was brought to our test kitchen table, it disappeared in record time! With a delicious combination of carrot, Asian greens, ginger and pork with mild Sichuan garlic paste, it's sure to be a hit at your table too.

Allergens:

Milk

•Sesame

•Soy

•Gluten

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

1 knob

ginger

carrot

1 packet

pork loin steaks

2 bunch

spring onion

Fresh Chilli

1 packet

Asian Greens

1 packet

Sichuan garlic paste

(Contains: Sesame, Soy; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water

1 tsp

soy sauce

(Contains: Soy, Gluten; )

Nutrition Values

/ per serving

Energy (kJ)2814 kJ

Fat16.4 g

of which saturates6.9 g

Carbohydrate88.5 g

of which sugars18.1 g

Protein44.6 g

Sodium834 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

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and a pinch of salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.

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

While the rice is cooking, finely grate the ginger. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Slice the pork loin steaks into 1cm strips.

In a medium bowl, combine the ginger, remaining garlic and a drizzle of olive oil. Add the pork strips, season with salt and pepper and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork, tossing, until browned and cooked through, 2-3 minutes. Transfer to a clean bowl.

TIP: If your pan is getting crowded, cook in batches for the best results!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until just tender, 3-4 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Remove from the heat, then return the pork strips to the pan along with the Sichuan garlic paste and the soy sauce. Toss to combine.

Thinly slice the spring onion and long green chilli (if using). Divide the garlic rice between bowls. Top with the Sichuan pork and veggies. Garnish with the spring onion and chilli to serve.