Whip out your wok and serve up sticky-sweet British pork, crisp greens and fluffy rice. Garnish with a sprinkle of fresh chilli, and you've got a simple, punchy supper full of garlicky goodness!
Prep Time
20 min
Cuisine
Chinese
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
whole hulled sesame seeds (100%), . Produced in a factory that handles nuts, soya, mustard, celery and fish.
Allergens
Allergens highlighted by † (gluten, soya, sesame)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut the green beans in half
2
Cut 2 large pieces of tin foil and lay the green beans, ginger and mangetout in the middle of them (doubling up prevents leakages!)
Add 1 tbsp [2 tbsp]cold water and scrunch the edges up to form a tightly sealed parcel
Tip: If you're cooking for 4, make 2 separate parcels!
Put the parcel on a baking tray and put the tray in the oven for 10-15 min or until cooked – these are your ginger greens
3
While the ginger greens are cooking, add the basmati rice and 250ml [500ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
4
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the pork mince and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go
5
Peel and finely chop (or grate) the garlic
Finely slice some of the red chilli into rounds and set them aside for garnish
Cut the remainingchilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
6
Once the mince has browned, add the chopped garlic and chopped chilli (can't handle the heat? Go easy!) to the pan and cook for 1 min
Add the hoisin sauce and soy sauce, and cook for a further 3-4 min or until the sauce becomes sticky and the pork is cooked through (no pink meat!) – this is your spicy hoisin pork
7
Once the greens are done, remove the parcels from the oven and drain away any excess water
Add the ginger greens to a bowl, then add the sesame seeds and season with a pinch of salt and stir to combine – this is your ginger & sesame veg
8
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