Easy Peasy Pork and Mushroom Stir-Fry
with Pak Choi and Zesty Rice
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.
Tags:
Family Friendly
Allergens:
Soya
•Wheat
•Cereals containing gluten
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Total15 minutes
Active 15 minutes
DifficultyEasy
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
Nutritional information
Energy (kJ)2897 kJ
Energy (kcal)692 kcal
Fat27.2 g
of which saturates9.8 g
Carbohydrate80.2 g
of which sugars17.6 g
Dietary Fiber3.8 g
Protein32.3 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
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!
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