Thai Sweet Chilli Pork Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Thai Sweet Chilli Pork Bowl

Thai Sweet Chilli Pork Bowl

with Peanut Rice & Sautéed Veggies

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 sweet chilli glaze which has got to be the tastiest sauce around.

Tags:
Quick
Allergens:
Mollusc
Gluten
Soy
Peanut

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

2 clove

garlic

1

capsicum

1

carrot

1 bag

snow peas

½

lemon

1 packet

oyster sauce

(Contains Mollusc; )

1 packet

sweet chilli sauce

1 packet

pork mince

1 bunch

mint

1 packet

Crushed Peanuts

(Contains Peanut; )

Not included in your delivery

Olive Oil

1.25 cup

water (for the rice)

1 tsp

soy sauce

(Contains Gluten, Soy; )

1 tbs

water (for the sauce)

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)3068 kJ
Fat21.2 g
of which saturates6 g
Carbohydrate92.3 g
of which sugars22.3 g
Protein38.8 g
Sodium1102 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

Medium Pan
Lid
Large Non-Stick Pan

Instructions

Cook the rice
1

In a medium saucepan, add the water (for the rice) 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!

Get prepped
2

While the rice is cooking, finely chop the garlic. Cut the capsicum into 2cm chunks. Thinly slice the carrot into half-moons. Trim the snow peas. Zest the lemon to get a pinch, then slice into wedges.

Cook the veggies
3

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the capsicum and carrot until tender, 4-5 minutes. Add the snow peas and garlic and cook until fragrant, 1-2 minutes. Transfer to a plate and set aside.

Make the sweet chilli glaze
4

While the veggies are cooking, combine the oyster sauce, sweet chilli sauce, soy sauce, water (for the sauce), the lemon zest and a generous squeeze of lemon juice in a medium bowl. Set aside.

Cook the pork
5

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 veggies and sweet chilli glaze to the pork, then stir until heated through and slightly reduced, 1-2 minutes.

Serve up
6

Pick and thinly slice the mint leaves. Add the crushed peanuts to the rice and stir to combine. Divide the peanut rice between bowls and top with the Thai sweet chilli pork. Garnish with the mint and serve with any remaining lemon wedges.