Fragrant Pork and Mushroom Stir-Fry
with Pak Choi and Zesty Rice
Calories
:
694 kcalProtein
:
32.9g proteinTotal
:
15 minutesDifficulty
:
EasyFamily Friendly
New
Allergens:
- Soya
- Cereals containing gluten
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(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
Nutrition Values
Energy (kJ)2902 kJ
Energy (kcal)694 kcal
Fat27.2 g
of which saturates9.8 g
Carbohydrate80.4 g
of which sugars17.6 g
Dietary Fibre3.8 g
Protein32.9 g
Salt4.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Kettle
•Large Frying Pan
•Sieve
•Lid
•Large Saucepan
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The fragrant blend of ginger, garlic, lemongrass, and ketjap manis delivers bold, aromatic flavour that many find genuinely satisfying. Some find the sauce a little salty or sweet, so taste as you go and adjust accordingly.
- Ease of prep: This comes together in around 15 minutes and is straightforward enough for less confident cooks to enjoy on a busy weeknight.
- Suggestions: Add a splash of water if the sauce reduces too much, and squeeze extra lime juice at the end to brighten the flavour. Some cooks add sugar snap peas, spring onions, or peppers to bulk out the vegetables, which works well.
- Next-day meals: Leftovers keep well and taste good cold or reheated the next day; some enjoy it as a packed lunch.
- Customisation: Swapping the basmati rice for noodles is a popular alternative that several cooks preferred. Zesting the lime into the rice before serving adds an extra layer of citrus flavour worth trying.
