When this dish was brought to our test kitchen table, it disappeared in record time! With a delicious combination of broccolini, tender eggplant, toasted sesame seeds and pork with mild Sichuan garlic paste, it's sure to be a hit at your table too.
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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
sesame seeds(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)
Sichuan garlic paste(ContainsSesame, Soy)
water (for the rice)
rice wine vinegar (for the pickle)
rice wine vinegar (for the sauce)
soy sauce(ContainsSoy, Gluten)
water (for the sauce)
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the eggplant into 3cm chunks. Place the eggplant and olive oil (2 tbs for 2 people / 1/4 cup for 4 people) on an oven tray lined with baking paper. Season with salt, toss to coat and roast until tender, 15-20 minutes. TIP: Adding enough oil will ensure the eggplant softens in time.
While the eggplant is roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving. Trim the broccolini and cut into thirds. Finely grate the ginger. TIP: Cut any thicker broccolini stems in half lengthways.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccolini, tossing, until tender, 5-6 minutes. Transfer to a medium bowl and season with salt and pepper. While the broccolini is cooking, combine the Sichuan garlic paste, honey, rice wine vinegar (for the sauce), soy sauce and water (for the sauce) in a second small bowl.
When the rice has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the Sichuan sauce mixture and cook until slightly reduced and sticky, 1-2 minutes. Remove from the heat, then add the roasted eggplant and broccolini to the pork and toss to combine.
Drain the pickled onion. Divide the garlic rice between bowls. Top with the sticky Chinese pork, veggies and pickled onion. Garnish with the toasted sesame seeds.