Quick Vietnamese-Style Pork & Peanuts
with Brown Rice, Sesame Veggies & Fried Egg
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 brown rice and sautéed veggies for an unbeatably simple but elegant meal that’s wonderfully addictive, light and tasty.
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1 packet
brown rice
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, Milk, Soy, Sesame)½ packet
hoisin sauce
(ContainsSoy)2 clove
garlic
1 bag
Asian greens
Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.25 cup
water
1 drizzle
sesame oil
(ContainsSesame)½ tbs
soy sauce
(ContainsSoy, Gluten)½ tbs
rice wine vinegar
2
egg
(ContainsEggs)1 pinch
brown sugar
1 tbs
water (for the sauce)
• Finely chop garlic. In a medium saucepan, add brown rice and water (for the rice), then bring to the boil over a high heat. Reduce heat to medium and simmer, uncovered, until soft, 25-30 minutes. Drain and set aside. • Return saucepan to a medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1-2 minutes. Return rice to the pan, then add a pinch of salt and stir to combine. Remove from heat.
• Meanwhile, finely 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 bowl. Cover to keep warm.
• 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 (see ingredients), the soy sauce, rice wine vinegar, brown sugar and water (for the sauce) and cook until bubbling, 30 seconds. Transfer to a bowl. Cover to keep warm.
• 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 brown rice between plates. Top with Vietnamese-style pork and sesame veggies. Serve with a fried egg on top.