Fragrant Pork and Mushroom Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Fragrant Pork and Mushroom Stir-Fry

Fragrant Pork and Mushroom Stir-Fry

with Pak Choi and Zesty Rice

Looking for a super quick and tasty midweek dinner option? Try cooking up our Fragrant Pork and Mushroom Stir-Fry in just 15 minutes for a delicious and speedy meal.

Super Quick
Family Friendly
Cereals 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 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.

Preparation Time15 minutes
Cooking time15 minutes


serving amount

240 grams

Pork Mince

80 grams

Sliced Mushrooms

150 grams

Basmati Rice

½ unit(s)


1 unit(s)

Pak Choi

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

Energy (kJ)2902 kJ
Energy (kcal)694 kcal
Fat27.2 g
of which saturates9.8 g
Carbohydrate80.4 g
of which sugars17.6 g
Protein32.9 g
Salt4.78 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Frying Pan
Large Saucepan


Fry Pork
  • Boil a half-full kettle.
  • Heat a large 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.
Cook Rice
  • Meanwhile, pour the water into a saucepan with 0.25 tsp salt on high heat.
  • Boil the rice, 10-12 mins.
  • Once cooked, drain, pop back in the pan and cover.


Prep Time
  • Meanwhile, cut the lime into wedges (see ingredients). Trim the pak choi, then thinly slice.
  • Once browned, stir in the pak choi and ginger, garlic & lemongrass puree. Cook, 2-3 mins.
  • Stir the ketjap, soy and sugar for the sauce (see pantry for amount) into the pork, bring to the boil.
  • Remove from the heat and squeeze in lime juice.
Dinner's Ready!
  • 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.