Sticky Sichuan Pork & Veggies
with Garlic Rice & Pickled Chilli
Add colourful veggies to a quick pork stir-fry for maximum flavour. With a scattering of tasty sesame seeds and the addition of a fragrant Sichuan garlic sauce to bring the meal together, this dinner is oodles of fun!
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
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
Fresh Chilli (Optional)
½ bag
baby broccoli
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
pork mince
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bunch
Asian Greens
1 packet
Sichuan garlic paste
(Contains Sesame, Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
2 tsp
honey
1 tbs
soy sauce
(Contains Gluten, Soy; )
¼ cup
white wine vinegar (for the pickle)
2 tsp
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• 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!
