with Crispy Shallots
We're transforming everyone's favourite appetizer into a delicious dinner! This deconstructed spring roll bowl is packed with soft, fluffy jasmine rice; crispy shallots; savoury, sticky pork and crunchy slaw. Top it all with a drizzle of plum sauce. Ingredients: Ground pork • Carrots • Jasmine rice • Green cabbage • Plum sauce (water, sugars (sugar, concentrated plum juice), vinegar, pumpkin, modified corn starch, soybean oil, garlic, chili peppers, salt, canola oil, concentrated lemon juice, spice extract, xanthan gum, acetic acid, citric acid, potassium sorbate, sodium benzoate) • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Green onion • Sesame oil • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Black sesame seeds.
Allergens
Utensils
Tags
Ground Pork
250 g
Crispy Shallots
56 g
Black Sesame Seeds
7 g
Green Cabbage, shredded
113 g
Sesame Oil
1 tbsp
Jasmine Rice
0.75 cup
Ginger-Garlic Puree
2 tbsp
Plum Sauce
0.25 cup
Hoisin Sauce
4 tbsp
Green Onion
2 unit(s)
Seasoned Rice Vinegar
1 tbsp
Carrot
1 unit(s)
Oil
1.5 tbsp
Sugar
0.25 tsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Heat a medium pot over medium.
- While the pot heats, using a strainer, rinse rice until water runs clear.
- When the pot is hot, add sesame oil, then 1 tsp (2 tsp) ginger-garlic puree and rice. Cook for 2-3 min, stirring often, until rice is toasted.
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Peel, then grate carrot.
- In a large bowl, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add cabbage, carrot and green onions.
- Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork.
- Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Add hoisin sauce and remaining ginger-garlic puree.
- Cook for 1-2 min, stirring often, until pork is coated. Season with salt and pepper.
- Fluff rice with a fork, then stir in sesame seeds.
- Divide sesame rice between bowls. Top with pork and slaw.
- Drizzle plum sauce over top.
- Sprinkle with crispy shallots.
980
kcal
Calories
58
g
Fat
18
g
Saturated Fat
116
g
Carbohydrate
32
g
Sugar
5
g
Dietary Fiber
32
g
Protein
80
mg
Cholesterol
1050
mg
Sodium
0.2
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
with Green Cabbage, Crispy Shallots and Plum Sauce
with Green Cabbage, Crispy Shallots and Plum Sauce
with Green Cabbage, Crispy Shallots and Plum Sauce
with Sesame Rice and Crispy Shallots
with Green Cabbage, Crispy Shallots and Plum Sauce
