Thai-Inspired Pork Spring Roll Bowls
with Peanut Satay Sauce
The classic finger-food that has won fans all over the world has been reimagined! This bowl doesn't miss a beat. It has all the spring roll flavours you know and love, with tender-crisp veggies and a luscious peanut satay drizzle making it an irresistible cousin to the handheld!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 tbsp
Thai Seasoning
(Contains Sesame)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
170 g
Coleslaw Cabbage Mix
113 g
Shanghai Bok Choy
15 g
Ginger
1 tbsp
Garlic Puree
¾ cup
Jasmine Rice
1.5 tbsp
Peanut Butter
(Contains Peanuts)
7 g
Basil
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Oil*
1.25 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Ginger Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra!Ginger Guide for Step 4 (dbl for 4 ppl): 1/2 tsp mild, 1 1/2 tsp medium, 2 1/2 tsp extra! Garlic Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Using a strainer, rinse rice until water runs clear, then drain well. Add rice, half the Thai Seasoning, 1 cup water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, separate bok choy leaves, then cut crosswise into 1-inch pieces. Peel, then grate or mince 1 tbsp ginger.
Add peanut butter, 1/2 tsp Thai Seasoning, 1 tsp sugar, 3/4 tsp soy sauce, 1/2 tsp ginger, 1/2 tsp garlic puree and 2 tbsp hot tap water (dbl all for 4 ppl) to a small bowl. (NOTE: Reference garlic guide and step 3 ginger guide.) Stir until smooth. Set aside. (NOTE: This is your peanut satay sauce.)Stir together oyster sauce, remaining soy sauce, remaining Thai Seasoning, 3 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) in another small bowl. (NOTE: This is your stir-fry sauce.)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining garlic puree and 2 tsp ginger. (NOTE: Reference step 4 ginger guide.) Season with pepper. Cook, stirring often, until fragrant, 30 sec. Transfer pork to a plate.
Return the pan to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bok choy. Cook, stirring often, until slightly softened, 1-2 min. Add pork, coleslaw cabbage mix and stir-fry sauce. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Season with pepper, to taste. Remove the pan from heat. Tear half the basil into the pan, then stir to combine.
Fluff rice with a fork. Divide rice between bowls. Top with pork and veggies. Drizzle with peanut satay sauce. Tear any remaining basil over top.
