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Quick Vietnamese-Style Pork & Peanuts

Quick Vietnamese-Style Pork & Peanuts

with Garlic Rice, Sesame Veggies & Fried Egg

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Whisk away your tastebuds to the beautiful land of Vietnam with this rice bowl recipe! Juicy pork mince gets a hit of ginger and hoisin sauce, before being piled on top of aromatic garlic rice and sautéed veggies for an unbeatably simple but elegant meal that’s wonderfully addictive, light and tasty.

Tags:Quick
Allergens:SesamePeanutsSoyGlutenEggsMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

jasmine rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 knob

ginger

1 bag

green beans

1

carrot

1 sachet

mixed sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet

pork mince

1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

½ packet

hoisin sauce

(ContainsSoy)

1 bag

Asian greens

Not included in your delivery

olive oil

1.25 cup

water

1 drizzle

sesame oil

(ContainsSesame)

½ tbs

soy sauce

(ContainsSoy, Gluten)

½ tbs

rice wine vinegar

2

egg

(ContainsEggs)

20 g

butter

(ContainsMilk)

1 pinch

brown sugar

1 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3897 kJ
Fat40.3 g
of which saturates13.6 g
Carbohydrate90.8 g
of which sugars18.1 g
Protein47.9 g
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Finely chop garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 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 heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

2

• Meanwhile, grate ginger. Trim and halve green beans. Thinly slice carrot into sticks. Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook green beans and carrot until tender, 4-5 minutes. Add Asian greens and cook until just wilted, 1-2 minutes. Add mixed sesame seeds and a drizzle of sesame oil and cook until fragrant, 30 seconds. Season to taste. • Transfer veggies to a medium bowl. Cover to keep warm.

3

• Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking up with a spoon, until browned, 3-4 minutes. • Add ginger, crushed peanuts, hoisin sauce, the soy sauce, rice wine vinegar, brown sugar and water (for the sauce) and cook until bubbling, 30 seconds. Transfer to a second medium bowl. Cover to keep warm.

4

• Wipe out frying pan, then return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolk is cooked to your liking, 4-5 minutes. • Divide garlic rice between plates. Top with Vietnamese-style pork and sesame veggies. Serve with a fried egg on top.