Hoisin Pork Rissoles
with Green Beans & Snow Peas
With vibrant ginger and garlic, along with fresh mint, hoisin and spring onion, these pork rissoles are brimming with flavour. Top them off with a soy and sweet chilli glaze, add a bed of fluffy rice and this meal is a whole lotta fun!
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
2 clove
garlic
1 knob
ginger
1 bunch
spring onions
1 bunch
mint
1 bag
snow peas
1 bag
green beans
1 unit
long red chilli
1 cube
vegetable stock
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
pork mince
2 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
hoisin sauce
(Contains Sesame, Soy;)
2 tub
sweet chilli sauce
Not included in your delivery
olive oil
3 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
Finely grate the garlic (or use a garlic press). Finely grate the ginger. Thinly slice the spring onion. Pick and thinly slice the mint leaves (reserve a few leaves for garnish). Trim the snow peas and green beans and slice in half. Thinly slice the long red chilli (if using).
In a medium saucepan, bring the water and 1 crumbled vegetable stock cube to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, combine the pork mince, garlic, ginger, spring onion, mint, fine breadcrumbs and hoisin sauce in a medium bowl. Using damp hands, shape heaped tablespoons of the mixture into rissoles and set aside on a plate. You should get 15-20 rissoles.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and a dash of water and cook until nearly tender, 3-4 minutes. Add the snow peas and cook until just tender, 2-3 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.
Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Add the pork rissoles and cook until browned, 2 minutes each side. Reduce the heat to medium and cook, turning occasionally, until cooked through, 4-5 minutes. Reduce the heat to low and add the sweet chilli sauce and soy sauce. Heat until slightly thickened, 1 minute. Turn the rissoles to coat in the glaze, then remove from the pan. Add 1 tbs of water to the pan, then stir to combine to make the glaze saucy and pourable.
TIP: This will make the glaze saucy and pourable!
Divide the basmati rice between plates. Top with the green beans, snow peas and Asian pork rissoles. Spoon over the leftover glaze from the pan. Garnish with the reserved mint leaves and the chilli (if using).