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.
(Contains Milk, Sesame, Sulphites)
(Contains Soy, Sulphites, Wheat)
Vegetarian Oyster Sauce
Shanghai Bok Choy
Red Cabbage, shredded
Not included in your delivery
Before starting, wash and dry all produce.Add sealed peanut butter packet to a glass of hot water to soften.Ginger-Garlic Guide for Step 3: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium and 1 1/4 tsp (2 1/2 tsp) extra! Using a strainer, rinse rice until water runs clear, then drain well.Add rice, half the Thai Seasoning, 1 cup (1 3/4 cups) water and 1/8 tsp (1/4 tsp) salt 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 1/2-inch pieces. Thinly slice green onions, keeping white and green parts separate.Stir together oyster sauce, remaining Thai Seasoning, 2 1/4 tsp (1 1/2 tbsp) soy sauce, 1/4 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) sugar in a small bowl.
Heat a large non-stick pan over medium-high heat.While the pan heats, add peanut butter, remaining soy sauce, 1/2 tsp (1 tsp) Thai Seasoning, 1 tsp (2 tsp) sugar, 4 tsp (2 tbsp) hot tap water and 1 tsp ginger-garlic puree to another small bowl. (NOTE: Reference ginger-garlic guide.) Stir until smooth.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add green onion whites and remaining ginger-garlic puree, then season with pepper. Cook, stirring often, until fragrant, 30 sec.
Add bok choy to the pan with pork. Cook, stirring often, until slightly softened, 1-2 min.Add cabbage 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, then stir in fish sauce.
Fluff rice with a fork.Divide rice between bowls. Top with pork and veggies. Drizzle with peanut satay sauce, then sprinkle remaining green onions over bowls.