Fragrant Pork and Mushroom Stir-Fry
with Pak Choi and Zesty Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Fragrant Pork and Mushroom Stir-Fry in just 20-25 minutes for a delicious and speedy meal.
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.
Ingredients
240 grams
Pork Mince
150 grams
Basmati Rice
½ unit(s)
Lime
1 unit(s)
Pak Choi
80 grams
Sliced Mushrooms
15 grams
Ginger, Garlic & Lemongrass Puree
50 grams
Ketjap Manis
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 pinch
Chilli Flakes
Not included in your delivery
½ tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle. Heat a large frying pan on medium-high heat (no oil).
b) Once 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. It's cooked when no longer pink in the middle.
a) Pour the boiled water from your kettle 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 (see ingredients for amount).
b) Trim the pak choi, then thinly slice widthways.
a) Add the sliced 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 for the sauce (see pantry for amount) into the pork and bring to the boil.
b) Remove the pan from the heat and squeeze in some lime juice from a lime wedge.
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.
b) Serve the pork stir-fry on top of your zesty rice.
c) Finish with a sprinkle of chilli flakes (add less if you'd prefer things milder) and a lime wedge for squeezing over.
Enjoy!
