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Sausage Stir Fry

Sausage Stir Fry

with Veg and Jasmine Rice

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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...

Allergens:PeanutsGlutenSulphitesSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Jasmine Rice

1 unit(s)

Yellow Pepper

1 pack(s)

Green Beans

1 pack(s)

Bok Choy

1 bunch(es)

Coriander

1 clove

Garlic Clove

½ unit(s)

Lime

1 pot(s)

Salted Peanuts

(ContainsPeanuts)

225 grams

Pork Sausage Meat

(ContainsGluten, Sulphites)

1 pinch

Chilli Flakes

1 sachet

Pad Thai Paste

(ContainsGluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2895 kJ
Energy (kcal)692 kcal
Fat28.0 g
of which saturates8.0 g
Carbohydrate81 g
of which sugars13.0 g
Protein30 g
Salt2.72 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Cutting board
Grater
Knife
Zester
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

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.

6

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!