Vietnamese-Style Pork & Slaw Bowl

Name: Vietnamese-Style Pork & Slaw Bowl with Crispy Shallots & Fried Egg
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 olive oil; 1 Brown Onion; 2 clove garlic; 1 bag baby spinach leaves; 1 cucumber; 1 tsp oyster sauce; 1 tsp sesame oil; 1 tsp soy sauce; 2 tbs water; 1 packet pork mince; ½ packet Ginger & Lemongrass Paste; 1 packet garlic aioli; 2 eggs; 1 packet Crispy Shallots; 1 bag Asian Slaw Mix

with Crispy Shallots & Fried Egg

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Discover classic Vietnamese flavours with a low-carb twist! Take crunchy slaw piled with saucy pork mince and a fried egg, and you’ve got a dinner-time hit. Serve with quick-pickled onion for an extra punch of flavour.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 30g carbs

Allergens:

Molluscs

•Sesame

•Gluten

•Soy

•Eggs

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 Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

2 clove

garlic

1 bag

baby spinach leaves

cucumber

1 tsp

oyster sauce

(Contains: Molluscs; )

1 packet

pork mince

½ packet

Ginger & Lemongrass Paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond. )

1 packet

garlic aioli

(Contains: Soy, Eggs; )

1 packet

Crispy Shallots

1 bag

Asian Slaw Mix

Not included in your delivery

olive oil

1 tsp

sesame oil

(Contains: Sesame; )

1 tsp

soy sauce

(Contains: Gluten, Soy; )

2 tbs

water

eggs

(Contains: Eggs; )

Nutrition Values

Energy (kJ)2320 kJ

Fat34.6 g

of which saturates9.3 g

Carbohydrate24.2 g

of which sugars12.9 g

Dietary Fibre6.3 g

Protein36 g

Sodium1521 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

•Large Non-Stick Pan

Cooking Steps

• Thinly slice onion. Finely chop garlic. Roughly chop baby spinach leaves. Thinly slice cucumber into half-moons.

• In a small bowl, combine oyster sauce, the sesame oil, soy sauce and the water. Set aside.

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook onion until lightly golden, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to medium, then add garlic and ginger & lemongrass paste (see ingredients) and cook until fragrant, 1 minute. • Add the oyster sauce mixture and stir through until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm.

• Meanwhile, combine baby spinach in a large bowl, along with cucumber, Asian slaw mix, garlic aioli and a drizzle of olive oil. Season to taste.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.