Thai-Spiced Pork & Ginger-Coconut Rice

Name: Thai-Spiced Pork & Ginger-Coconut Rice with Broccoli & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Crispy Shallots; 1 packet Sweet Chilli Sauce; 300 g Pork Loin Steaks; 1 packet Basmati Rice; 1 Baby Broccoli; 1 Broccoli; 1 packet Ginger Paste; 1 Carrot; 1 Asian Greens; 1 packet Sweet Soy Seasoning; 1 packet Coconut Milk; ½ tbs soy sauce; ¼ tsp salt; ⅔ cup water (for the rice); 1 drizzle olive oil; 2.5 tbs water (for the veggies); 20 g butter

with Broccoli & Crispy Shallots

Get up to $175 off

it's a good thing this Thai dish is quick and easy to make because it smells so amazing as it cooks that it's tempting to eat it straight from the pan! But it's worth the wait, especially for the ginger-coconut rice which has got to be the tastiest accompaniment around.

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!

Allergens:

Wheat

•Gluten

•Soy

•Milk

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Sweet Chilli Sauce

300 g

Pork Loin Steaks

1 packet

Basmati Rice

Baby Broccoli

Broccoli

1 packet

Ginger Paste

Carrot

Asian Greens

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

1 packet

Coconut Milk

Not included in your delivery

½ tbs

soy sauce

(Contains: Soy; May be present: Gluten. )

¼ tsp

salt

⅔ cup

water (for the rice)

1 drizzle

olive oil

2.5 tbs

water (for the veggies)

20 g

butter

(Contains: Milk; )

Nutrition Values

Calories679 kcal

Energy (kJ)2840 kJ

Fat21.6 g

of which saturates17 g

Carbohydrate89.5 g

of which sugars20.6 g

Dietary Fibre12.1 g

Protein55.8 g

Sodium866 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Large Frying Pan

•Medium Saucepan

Cooking Steps

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1 minute. • Add light coconut milk, water (for the rice) and a pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the ginger paste starts to spatter!

• Meanwhile, halve any thicker stalks of baby broccoli lengthways. • Cut broccoli into small florets, then roughly chop the stalk. Roughly chop Asian greens. Thinly slice carrot into rounds. Finely chop garlic. • Slice pork loin steaks into 1cm strips.

• In a medium bowl, combine sweet soy seasoning, a drizzle of olive oil and the salt. Add pork strips and toss to coat.

• When the rice has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook pork, tossing, until browned and cooked through, 2-3 minutes. Transfer to a plate.

• Return the frying pan to medium-high heat. Cook baby broccoli, broccoli, carrot and water (for the veggies), tossing, until just tender, 6-8 minutes. • Add Asian greens and garlic and cook, stirring, until just wilted and fragrant, 2-3 minutes. • Add sweet chilli sauce, the soy sauce and pork (plus any resting juices) and toss until well combined.