Teriyaki Pork & Veggie Bowl
with Peanut Rice & Coconut Sweet Chilli Mayo
Get ready for an Asian-inspired meal that comes together in a flash. If you’re a lover of sweet, zesty and umami, then you’re going to love this teriyaki pork and veggie bowl bursting with colour and flavour. Bonus: the peanut rice adds loads of texture so that every bite has that crunch factor!
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
cucumber
2 clove
garlic
1
capsicum
½
lime
½ packet
teriyaki sauce
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
pork mince
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1
carrot
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
2 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the cucumber into half-moons. Finely chop the garlic. Thinly slice the carrot into half-moons. Slice the capsicum into thin strips. Cut the lime (see ingredients) into wedges.
In a small bowl, combine the teriyaki sauce (see ingredients), soy sauce, brown sugar and water (for the sauce).
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the capsicum and carrot until softened, 4-5 minutes. Add the garlic and cook until slightly softened, 1-2 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking up with a spoon, until just browned, 4-5 minutes. Add the teriyaki glaze to the pan and stir to combine. Cook until slightly reduced, 1-2 minutes. Remove the pan from the heat. Return the veggies to the pan and stir to combine. Add the crushed peanuts to the rice and stir to combine.
Divide the peanut rice between bowls and top with the teriyaki pork and veggies. Squeeze over the lime wedges. Dollop over the coconut sweet chilli mayonnaise. Serve with the cucumber.