with Crispy Shallots & Fried Egg
First impressions are everything and this Vietnamese inspired bowl doesn’t disappoint. A fried egg looks and tastes fabulous, especially on oyster sauce, garlic ginger and lemongrass pork. Underneath this flashy exterior is a creamy slaw and tangy, yet slightly sweet, pickled onion. We’re sure this dish will be on here for many more dinners to come. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Brown Onion
1
Garlic
2 clove
Baby spinach leaves
1 bag
Oyster sauce
1 packet
Sesame oil
1 tsp
Soy sauce
1 tbs
Water
2 tbs
Pork mince
1 packet
Ginger & Lemongrass Paste
0.5 packet
Garlic aioli
1 packet
Eggs
2
Crispy Shallots
1 packet
Sweetcorn
1 tin
Asian Slaw Mix
1 bag
• Thinly slice onion. Finely chop garlic. Roughly chop baby spinach leaves. Drain the sweetcorn. • In a small bowl, combine the sesame oil, oyster sauce, soy sauce and the water. Set aside.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return the frying pan to high heat with a drizzle of olive oil. Cook onion until lightly golden, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to medium, then add garlic and ginger & lemongrass paste (see ingredients) and cook until fragrant, 1 minute. • Add oyster sauce mixture and stir through until bubbling, 1-2 minutes. • Transfer to a bowl and cover to keep warm.
• While the pork is cooking, add baby spinach, Asian slaw mix, garlic aioli and a drizzle of olive oil to the charred corn. Season to taste and toss to combine.
• Wipe out the frying pan and return to high heat with a drizzle of olive oil. When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and the yolks are cooked to your liking, 2-3 minutes. TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
• Divide slaw and Vietnamese-style pork between bowls. • Top with a fried egg and sprinkle with crispy shallots to serve. Enjoy!
2360
kJ
Energy (kJ)
35.6
g
Fat
9.4
g
of which saturates
24.3
g
Carbohydrate
13
g
of which sugars
6.3
g
Dietary Fibre
36
g
Protein
1535
mg
Sodium
