Ginger-Lemongrass Pork Bowl
with Apple Slaw & Garlic Rice
In this Asian-inspired dish, the zingy, oyster sauce-laced pork mince packs a punch of flavour, and fresh, crunchy vegetables dance on the palate with every mouthful. Bring it all together with a fried egg and fragrant garlic rice for an all-round delight!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
½
apple
1 packet
pork mince
1 packet
Ginger Lemongrass Paste
1 bag
shredded cabbage mix
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
crispy shallots
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
drizzle
white wine vinegar
1 tsp
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
2
eggs
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Bring to the boil, then reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, grate carrot. • Thinly slice apple (see ingredients) into wedges.
• In a medium bowl, combine pork mince, ginger lemongrass paste and remaining garlic paste.
• In a large bowl, combine a drizzle of the white wine vinegar and olive oil. • Season, then add carrot, shredded cabbage mix and apple. Toss to combine.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mixture, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to low, then add oyster sauce, the soy sauce, the brown sugar, a splash of water and a pinch of pepper. Toss until well coated, 1 minute. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with another drizzle of oil (if needed). Crack the eggs into the pan. Cook until whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Divide garlic rice between bowls. Top with apple slaw, ginger-lemongrass pork and fried egg. • Garnish with crispy shallots to serve. Enjoy!