topBanner
Sichuan Pork & Veggie Stir-Fry

Sichuan Pork & Veggie Stir-Fry

with Garlic Rice

Read more

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!

Allergens:MilkGlutenSoySesame

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 clove

garlic

2 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

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

(ContainsSoy, Sesame)

1 packet

crispy shallots

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 cup

water (for the rice)

½ tsp

salt

2 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2970 kJ
Fat26.2 g
of which saturates10.3 g
Carbohydrate80.7 g
of which sugars15.3 g
Dietary Fibre0 g
Protein34.2 g
Cholesterol0 mg
Sodium1420 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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!

2

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.

3

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.

4

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.

5

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.

6

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.