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.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby broccoli with Asian greens, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
pork loin steaks
ginger paste(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Egg, Fish)
Sichuan garlic paste(ContainsSesame, Soy)
rice wine vinegar
soy sauce(ContainsSoy, Gluten)
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, thinly slice the carrot into half-moons. Roughly chop Asian greens. Slice the pork loin steaks into 1cm strips. In a small bowl, combine Sichuan garlic paste, the honey, the rice wine vinegar, the soy sauce and a splash of water.
In a medium bowl, combine the ginger paste, 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 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 tender, 4-5 minutes. Add the Asian greens and cook until softened, 1-2 minutes. Remove from the heat, then return the pork strips to the pan along with the Sichuan sauce mixture. Toss to combine.
Thinly slice the herbs and the 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.