Teriyaki Pork, Veggie Stir-Fry & Ginger Rice
with Japanese Mayo & Fried Egg
The perfect sauce is here, so make room in your pan for a sweet and savoury teriyaki glaze that can take a veggie stir-fry to stardom. Sealing this stir-fry’s rightful place is a perfectly cooked fried egg - we give it a gold star for sure!
The quantities provided above are averages only.
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
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Basmati Rice
1
Broccoli Florets
1
Green beans
Garlic
1
Pork Mince
1
Sesame Seeds
(Contains Sesame; )
1
Mayonnaise
(Contains Egg; )
1
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1
Coriander
1
Courgette
1
Teriyaki Sauce
(Contains Gluten, Sesame, Soy; )
1
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
brown sugar
egg
(Contains Egg; )
soy sauce
(Contains Gluten, Soy; )
sesame oil
(Contains Sesame; )
Nutrition Values
Cooking Steps
• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Add the ginger paste and cook until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous 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 water has absorbed, 10 minutes.
TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• While the rice is cooking, slice courgette into half-moons. Trim and halve green beans. Finely chop garlic. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• In a small bowl, combine teriyaki sauce, the soy sauce, sesame oil, brown sugar, mixed sesame seeds and a splash of water. • In a second small bowl, combine the mayonnaise and Japanese dressing. Set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add broccoli florets, courgette, green beans and a dash of water and cook, tossing occasionally, until tender, 5-6 minutes. • Add garlic, cook until fragrant, 1 minute. Add the teriyaki glaze and cook until slightly reduced, 1-2 minutes. Season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add the broccoli florets, courgette, green beans and a dash of water and cook, tossing occasionally, until tender, 5-6 minutes. • Add garlic and cook, until fragrant, 1 minute. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Return veggies to pan, then add the teriyaki glaze and cook until slightly reduced, 1-2 minutes. Season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm.
• Wash the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
• Roughly chop coriander. • Divide ginger rice between bowls. Top with teriyaki-glazed veggies and a fried egg. • Spoon over Japanese mayonnaise and sprinkle with crushed peanuts. Garnish with coriander to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Roughly chop coriander. • Divide ginger rice between bowls. Top with teriyaki-glazed pork, veggies and a fried egg. • Spoon over Japanese mayonnaise and sprinkle with crushed peanuts. Garnish with coriander to serve. Enjoy!