Hoisin Pork & Mushroom Rice Bowl

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your pork mince (remove the paper if required!) with a pinch of salt and cook for 3-4 min or until starting to brown, breaking it up with a wooden spoon as you go

Meanwhile, wash your lettuce, then pat dry with kitchen paper

Remove the outer leaves from the lettuce and set aside, then roughly shred the inner core

Slice your red chilli[es] into rounds

Once the pork mince has started to brown, add your ginger & garlic paste to the pan and cook for 1 min or until fragrant

Once fragrant, roughly tear your chestnut mushrooms into the pan

Add your hoisin sauce and soy sauce and cook for 3-4 min further until everything is combined, the mushrooms have started to soften and the pork is cooked through (no pink meat!)

Meanwhile, squeeze your pouch[es] of cooked brown long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Once the mushrooms have softened, stir through the shredded lettuce and toasted sesame seeds – this is your hoisin pork & mushrooms