Japanese-Style Pork & Mushroom Rice Bowl
with Pickled Chilli & Sesame Aioli
Who said pork mince is just for bolognese? Give this juicy protein a Japanese-inspired twist, by lacing it with ginger and oyster sauce and serving over jasmine rice. Complete the dish with zingy pickled chilli and a dollop of creamy sesame aioli.
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Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
½
Long Chilli (Optional)
2 clove
garlic
1 packet
green beans
1 packet
baby spinach leaves
1
carrot
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
garlic aioli
(Contains Egg;)
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
ginger paste
1 packet
pork mince
1 packet
sliced mushrooms
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
brown sugar
Nutritional Values
Utensils
Instructions
• In a medium saucepan, bring the water to the boil. Add jasmine rice. Stir, cover with lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.
• Finely chop garlic. • Trim and halve green beans. • Roughly chop baby spinach leaves. • Grate carrot. • In a small bowl, combine oyster sauce, the soy sauce and brown sugar. • In a second small bowl, combine garlic aioli and sesame dressing. Set aside.
• In a large frying pan, heat drizzle of olive oil over medium-high heat. Cook garlic and ginger paste until fragrant, 1 minute. • Add pork mince and sliced mushrooms and cook, breaking up mince with a spoon, until browned, 3-4 minutes. • Add carrot and green beans and cook until starting to soften, 3-4 minutes. • Add baby spinach leaves and cook until wilted, 1-2 minutes.
• Stir in oyster sauce mixture and cook, tossing, until pork and veggies are coated and sauce is heated through, 1 minute.
• Drain pickled onion. • Divide rice between bowls. • Top with Japanese-style pork and mushrooms and some pickled onion. • Serve with a dollop of sesame aioli. Enjoy!