Korean Style BBQ Pork and Veg Stir-Fry
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Korean Style BBQ Pork and Veg Stir-Fry

Korean Style BBQ Pork and Veg Stir-Fry

with Jasmine Rice and Pickled Carrot Ribbons

This delicious Korean Style BBQ Pork and Veg Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Under 650 calories
Quick
Spicy
Allergens:
Soya
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 Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

100 grams

Basmati Rice

1 unit(s)

Pak Choi

2 unit(s)

Garlic Clove

240 grams

Pork Mince

80 grams

Sliced Mushrooms

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

50 grams

Gochujang Paste

(Contains Soya)

15 grams

Honey

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

32 grams

BBQ Sauce

Not included in your delivery

200 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2661 kJ
Energy (kcal)636 kcal
Fat27.2 g
of which saturates9.9 g
Carbohydrate69.6 g
of which sugars20.9 g
Protein31.5 g
Salt3.58 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Garlic Press
Large Frying Pan
Peeler
Medium Bowl

Instructions

Get the Rice on
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt, then bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Some Quick Prep
2

Meanwhile, trim the pak choi, then thinly slice widthways.

Peel and grate the garlic (or use a garlic press).

Fry the Pork
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pork mince and mushrooms. Fry until the mince and mushrooms have browned, 6-7 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

What a Pickle
4

While the mince and mushrooms cook, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Pop the ribbons into a medium bowl. Add the rice vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt and mix together. Set your carrot pickle aside.

Add the Flavour
5

Once the mince has cooked, add the pak choi, garlic and gochujang paste to the pan. Stir-fry until the veg starts to soften, 2-3 min. 

Stir in the honey, soy sauce and water for the sauce (see pantry for amount). Reduce the heat and simmer until the liquid has reduced, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir through the BBQ sauce, then remove from the heat. 

Time to Serve
6

Fluff the rice up with a fork and share it out between your bowls.

Spoon over the Korean style BBQ pork and serve the carrot pickle on the side. 

Enjoy!