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

with Broccoli & Crispy Shallots

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Allergens:

Wheat

•Gluten

•Soy

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

Nutrition Values

Calories675 kcal

Energy (kJ)2830 kJ

Fat21.6 g

of which saturates17 g

Carbohydrate88.6 g

of which sugars20.2 g

Dietary Fibre11.7 g

Protein55.7 g

Sodium859 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.

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 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, trim baby broccoli and halve lengthways. 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 cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. 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, carrot and water (for the veggies), tossing, until just tender, 5-6 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.

• Divide ginger-coconut rice between bowls. Top with sweet soy pork and veggies. • Sprinkle with crispy shallots to serve. Enjoy!