Sticky Double Sichuan Pork & Broccoli Stir-Fry
with Garlic Rice & Pickled Chilli
- Sesame
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Add colourful veggies to a quick pork stir-fry for maximum flavour. With a scattering of tasty sesame seeds and crispy shallots, then the addition of a fragrant Sichuan garlic sauce to bring the meal together, this dinner is oodles of fun! We’ve replaced the baby broccoli in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Soy, May contain traces of allergens, Sesame; )
1 packet
Jasmine rice
500 g
Pork Mince
1
Baby Broccoli
1 sachet
Sesame Seeds
(Contains: Soy, May contain traces of allergens, Sesame; )
1 packet
Ginger Paste
2
Garlic
1
Asian Greens
1
Fresh Chilli
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy; )
1 packet
Crispy Shallots
1 sachet
Asian BBQ seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a pinch of salt, stir, then bring to the boil. Add jasmine rice, stir, cover with a lid and reduce the heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice fresh chilli (if using). • In a small bowl, combine white wine vinegar (for the pickle) and a good pinch of sugar and salt. • Add chilli to the pickling liquid with just enough water to cover the chilli. Stir to coat and set aside.
• Roughly chop Asian greens. Cut baby broccoli (see ingredients) into thirds. • Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 5-6 minutes. • Add Asian greens and cook until just wilted, 1-2 minutes. Transfer to a medium bowl, then season with salt and pepper. • Meanwhile, combine Sichuan garlic paste, the honey, white wine vinegar(for the veggies), soy sauce and a splash of water in a second small bowl.
• When the rice has 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add ginger paste and remaining garlic and cook until fragrant, 1 minute. • Add Sichuan sauce mixture and cook until slightly reduced and sticky, 1-2 minutes. • Remove pan from heat, then add the cooked veggies to the pork and toss to combine.
• Drain pickled chilli. • Divide garlic rice between bowls. Top with sticky Sichuan pork and veggies. • Garnish with pickled chilli and toasted sesame seeds. Enjoy!
