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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This Asian style pork mince rice bowl has fresh, tasty flavours and is quick to whip up - making it a perfect week day meal for busy families.
Pork mince
4 Tbsp soy sauce
2 Tbsp hoisin sauce
1 cm ginger, finely chopped
1 garlic clove, crushed
1 Tbsp canola oil
Rice bowl
2 cups Jasmine rice, cooked and cooled
¼ cup and 4 Tbsp rice wine vinegar (or apple cider vinegar), divided
2 Tbsp black sesame seeds
1 spring onion, finely chopped
2 cups bean sprouts
2 carrots, peeled and julienned
200g green beans
200g cherry tomatoes, halved
Japanese mayonnaise
Thank you to Basil and Lime for this excellent, midweek recipe.
Pork mince
4 Tbsp soy sauce
2 Tbsp hoisin sauce
1 cm ginger, finely chopped
1 garlic clove, crushed
1 Tbsp canola oil
Rice bowl
2 cups Jasmine rice, cooked and cooled
¼ cup and 4 Tbsp rice wine vinegar (or apple cider vinegar), divided
2 Tbsp black sesame seeds
1 spring onion, finely chopped
2 cups bean sprouts
2 carrots, peeled and julienned
200g green beans
200g cherry tomatoes, halved
Japanese mayonnaise
Thank you to Basil and Lime for this excellent, midweek recipe.
Combine the pork mince with the soy sauce, hoisin, ginger, garlic, and canola oil. Set aside.
Toss the bean sprouts and carrots with 4 Tbsp rice wine vinegar.
Heat a frying pan and drizzle with extra canola oil. Cook the pork mince for about 8 mins, or until browned. Mix in half of the spring onion. Remove from the pan.
Quickly stir fry the green beans in the same pan.
Make the rice bowl
Mix the cooled rice with ¼ cup rice wine vinegar and sesame seeds.
Divide rice into bowls and top with the pork mince, carrots and sprouts, green beans, cherry tomatoes, spring onion, and Japanese mayonnaise.
This Asian style pork mince rice bowl has fresh, tasty flavours and is quick to whip up - making it a perfect week day meal for busy families.
500g New Zealand pork mince
Pork mince
4 Tbsp soy sauce
2 Tbsp hoisin sauce
1 cm ginger, finely chopped
1 garlic clove, crushed
1 Tbsp canola oil
Rice bowl
2 cups Jasmine rice, cooked and cooled
¼ cup and 4 Tbsp rice wine vinegar (or apple cider vinegar), divided
2 Tbsp black sesame seeds
1 spring onion, finely chopped
2 cups bean sprouts
2 carrots, peeled and julienned
200g green beans
200g cherry tomatoes, halved
Japanese mayonnaise
Thank you to Basil and Lime for this excellent, midweek recipe.
Combine the pork mince with the soy sauce, hoisin, ginger, garlic, and canola oil. Set aside.
Toss the bean sprouts and carrots with 4 Tbsp rice wine vinegar.
Heat a frying pan and drizzle with extra canola oil. Cook the pork mince for about 8 mins, or until browned. Mix in half of the spring onion. Remove from the pan.
Quickly stir fry the green beans in the same pan.
Make the rice bowl
Mix the cooled rice with ¼ cup rice wine vinegar and sesame seeds.
Divide rice into bowls and top with the pork mince, carrots and sprouts, green beans, cherry tomatoes, spring onion, and Japanese mayonnaise.
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