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Fragrant Pork and Mushroom Stir-Fry
Fragrant Pork and Mushroom Stir-Fry

Fragrant Pork and Mushroom Stir-Fry

with Pak Choi and Zesty Rice

Recipe Development Team
Recipe Development TeamPublished on May 29, 2024
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Tags:
Family Friendly
•Chef's Choice
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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

British 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: Soya, Wheat, Cereals containing gluten)

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 Fibre3.8 g
Protein32.3 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sautépan or large frying pan
•Kettle
•Chopping Board
•Knife

Cooking Instructions and Tips

1

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.

2

a) Pour the boiled water from your kettle into a large saucepan with 0.25 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.

3

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.

4

a) Add the sliced mushrooms and pak choi to the pork.

b) Stir-fry until the pak choi has softened and the mushrooms have started to brown, 3-4 mins.

c) Stir in the ginger, garlic & lemongrass puree. Cook until fragrant, 1 min.

5

a) Stir the ketjap manis, soy 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.

6

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!

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