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Quick Fragrant Pork and Mushroom Stir-Fry

Quick Fragrant Pork and Mushroom Stir-Fry

Quick Fragrant Pork and Mushroom Stir-Fry

with Pak Choi and Rice

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A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Quick Fragrant Pork and Mushroom Stir-Fry will be on your table in less than 25 minutes.

Tags:

Family Friendly

•Chef's Choice

Allergens:

Soja

•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**

80 grams

Sliced Mushrooms**

150 grams

Basmati Rice

½ unit(s)

Lime**

1 unit(s)

Pak Choi**

15 grams

Ginger, Garlic & Lemongrass Puree

50 grams

Ketjap Manis

15 milliliter(s)

Soy Sauce

Not included in your delivery

½ tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)2882 kJ

Energy (kcal)689 kcal

Fat27.1 g

of which saturates9.8 g

Carbohydrate79.8 g

of which sugars17.5 g

Dietary Fiber3.7 g

Protein31.9 g

Salt3.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Kettle

•Sieve

•Lid

•Large Saucepan

Instructions

Fry the Pork

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 mushrooms and fry until browned, 5-6 mins. Use a spoon to break up the mince 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.

Cook the Rice

2

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.

Prep Time

3

a) While the rice cooks, cut the lime into wedges (see ingredients for amount).

b) Trim the pak choi, then thinly slice widthways.

Add the Veg

4

a) Add the 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.

Sauce Things Up

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 add a squeeze of lime juice.

c) Add a splash of water if it's a little thick.

Finish and Serve

6

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

b) Serve the pork stir-fry on top of your rice.

c) Finish with the remaining lime wedges for squeezing over.

Enjoy!

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