Easy Peasy Pork and Mushroom Stir-Fry
with Pak Choi and Zesty Rice4.5(872)
Calories
:
692 kcalProtein
:
32.3g proteinDifficulty
:
Easy Family Friendly
Allergens:
- Soya
- Wheat
- Cereals containing gluten
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Easy Peasy Pork and Mushroom Stir-Fry will be on your table in less than 15 minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
240 grams
British Pork Mince
80 grams
Sliced Mushrooms
150 grams
Basmati Rice
½ unit(s)
Lime
1 unit(s)
Pak Choi
15 grams
Ginger, Garlic & Lemongrass Puree
50 grams
Ketjap Manis
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 pinch
Chilli Flakes
Not included in your delivery
½ tsp
Sugar for the Sauce
Instructions
1
- Boil a half-full kettle.
- Heat a frying pan on medium-high heat (no oil).
- Once hot, fry the pork mince and sliced mushrooms, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain the fat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
- Pour the water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
3
- Meanwhile, cut the lime into wedges (see ingredients). Trim the pak choi, then thinly slice.
- Once the mince has browned, stir in the pak choi and ginger, garlic & lemongrass puree. Cook, 2-3 mins.
- Stir the ketjap, soy and sugar (see pantry) into the pork. Bring to the boil.
- Remove from the heat and squeeze in lime juice.
4
- Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little thick.
- Share the rice between your bowls. Serve the pork stir-fry on top.
- Finish with a sprinkle of chilli flakes (add less if you'd prefer things milder) and a lime wedge.
Enjoy!
