Thai Ginger Pork & Veggie Larb
with Garlic Rice & Peanuts
Whisk away your tastebuds to the beautiful land of Thailand with this larb recipe! Juicy pork mince and sautéed veggies get a hit of ginger and oyster sauce, before being piled on top of fluffy garlic rice for an unbeatably simple but elegant meal that’s wonderfully addictive, light and tasty.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly 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
Ingredients
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1 stalk
celery
1 bunch
spring onion
½
lime
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 pinch
chilli flakes
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
Crushed Peanuts
(Contains Peanut; )
1 sachet
Crispy Shallots
4 clove
garlic
1 bag
Asian Greens
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1 tbs
brown sugar
1.5 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
Finely chop garlic. In a medium saucepan, melt the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add water (for the rice) and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove 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, finely chop carrot (or grate if you prefer). Roughly chop Asian greens. Thinly slice celery and spring onion. Slice lime into wedges.
Heat a large frying pan or wok over medium-high heat with a drizzle of olive oil. Cook carrot and celery, tossing, until softened, 4-5 minutes. Add Asian greens and cook, tossing, until wilted, 1 minute. Transfer to a bowl.
Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince and a pinch of chilli flakes (if using), breaking up mince with a spoon, until just browned, 4-5 minutes. Add ginger paste and remaining garlic and cook, tossing, until fragrant, 1 minute. Add oyster sauce, the brown sugar and water (for the sauce) and stir to combine.
Return veggies to the pan with the pork and toss to combine. Add a squeeze of lime juice, then stir through spring onion and crushed peanuts.
Divide garlic rice between bowls. Top with Thai ginger pork and veggie larb. Sprinkle over crispy shallots. Serve with any remaining lime wedges.
