Quick Sichuan Pork & Ginger Greens
with Garlic & Coriander Rice
This bountiful bowl has "new favourite" written all over it! Our mild Sichuan garlic paste is the key ingredient, giving a delicious flavour kick to pork strips. With loads of greens and an aromatic bed of garlic rice, it's a winner from start to finish.
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 bag
coriander
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
pork strips
1
zucchini
1 bag
green beans
1 bag
baby spinach leaves
1 packet
ginger paste
½ sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic and coriander. • In a medium saucepan, melt the butter over medium heat. Add half the garlic and cook until fragrant, 1 minute. Add the water, a good pinch of salt and basmati rice. Stir and bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. • When the rice has finished cooking, stir coriander through.
• While the rice is cooking, in a medium bowl, combine the soy sauce and the remaining garlic. • Add pork strips and toss to coat. • Thinly slice zucchini into half-moons. • Trim green beans and chop into thirds.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and green beans, tossing, until softened, 4-5 minutes. • Add baby spinach leaves and ginger paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. Cook pork, in batches, tossing, until cooked through, 2-3 minutes. Transfer to a bowl. • Return all pork to the pan and remove from heat. Add Sichuan garlic paste and toss to coat the pork.
• Divide the garlic and coriander rice and ginger veggies between bowls. • Top rice with the Sichuan pork. • Garnish with sesame seeds (see ingredients) to serve. Enjoy!