HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFragrant Pork And Mushroom Stir Fry
Fragrant Pork and Mushroom Stir-Fry

Fragrant Pork and Mushroom Stir-Fry

with Pak Choi and Zesty Rice

Read more

Looking for a quick and tasty midweek dinner option? Try cooking up our Fragrant Pork and Mushroom Stir-Fry in just 20 minutes for a delicious and speedy meal.

Tags:RapidUnder 650 calories
Allergens:SoyaCereals containing gluten

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Pork Mince

150 grams

Basmati Rice

½ unit(s)


1 unit(s)

Pak Choi

120 grams

Sliced Mushrooms

15 grams

Ginger, Garlic & Lemongrass Puree

2 sachet

Ketjap Manis


25 milliliter(s)

Soy Sauce

(ContainsSoya, Cereals containing gluten)

1 pinch

Chilli Flakes

Not included in your delivery

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2546 kJ
Energy (kcal)609 kcal
Fat17.8 g
of which saturates6.3 g
Carbohydrate82.4 g
of which sugars17.9 g
Protein31.2 g
Salt4.66 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Boil a full kettle.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once the oil is hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.


a) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) While the rice cooks, zest the lime, then cut into wedges.
b) Trim the pak choi, then thinly slice widthways.


a) Add the mushrooms and pak choi to the pork.
b) Stir-fry until the pak choi has softened and the mushrooms are browned, 3-4 mins.
c) Stir in the ginger, garlic & lemongrass puree. Cook until fragrant, 1 min.


a) Stir the ketjap manis, soy sauce and sugar (see ingredients for amount) into the pork and bring to the boil.
b) Remove the pan from the heat and squeeze in some lime juice. Taste and season with salt, pepper and more lime juice if needed.
c) Add a splash of water if it's a little thick.


a) Fluff up the rice with a fork and stir through the lime zest. Share between your bowls or plates.
b) Serve the pork stir-fry on top.
c) Finish with a sprinkle of chilli flakes (careful, they're hot) and a wedge of lime for squeezing over.