Sausage Stir Fry
with Veg and Jasmine Rice
Fresh, flavourful and easy to prep, this sizzling Asian-style stir-fry is the ultimate quick-fix recipe. We’ve added pad that paste to the mix to give the sauce a delicious depth of flavour. Your new favourite addition to a stir-fry? We think so...
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.
Ingredients
150
Jasmine Rice
50
Pad Thai Paste
225
Pork Sausage Meat
(Contains Sulphites, Cereals containing gluten May contain Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)
80
Green Beans
1
Pak Choi
1
Yellow Pepper
1
Garlic Clove
25
Salted Peanuts
(Contains Peanut May contain Nuts)
½
Lime
0.01
Chilli Flakes
1
Coriander
Not included in your delivery
300
Water for the Rice
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).
Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans then chop into thirds. Remove the root from the bok choy and thinly slice. Roughly chop the coriander (stalks and all).Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges. Roughly chop the peanuts.
Heat a drizzle of oil in a large frying pan on a medium high heat. When hot add the sausage meat and fry until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. When the sausage meat has browned add the green beans and pepper, cook for a further 3-4 mins. Add the bok choy and cook until softened, 3-4 mins.
When the veg have softened, add the garlic, lime zest and a pinch of the chilli flakes (careful they're spicy), cook for 1 minute, add the pad Thai paste and water (see ingredients for amount), stir well, bring to a simmer and bubble away until thickened, 1-2 mins. Remove from the heat.
When the rice is ready, fluff with a fork and stir through the sausage and veg in the frying pan. Stir to evenly combine everything in the pan. Reheat until piping hot.
Share the stir fry between your plates. Sprinkle over the coriander and peanuts. Add a lime wedge to your plates for squeezing over and sprinkle over some more chilli flakes if you like it hot. Enjoy!
