Speedy Pork and Mushroom Stir-Fry

Name: Speedy Pork and Mushroom Stir-Fry with Chinese Leaf and Zesty Rice
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 240 British Pork Mince; 150 Basmati Rice; ½ Lime; 1 Garlic Clove**; 150 Closed Cup Mushrooms; 120 Chopped Chinese Leaf; ½ Ginger Puree; 50 Ketjap Manis; 50 Soy Sauce; 1 Honey

with Chinese Leaf and Zesty Rice

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

Tags:

WeightWatchers

•Rapid

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.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

240

British Pork Mince

150

Basmati Rice

Lime

Garlic Clove**

150

Closed Cup Mushrooms

120

Chopped Chinese Leaf

Ginger Puree

Ketjap Manis

(Contains: Soja)

Soy Sauce

(Contains: Gluten, Soja)

Not included in your delivery

Honey

Nutritional information

Energy (kcal)743 kcal

Energy (kJ)3107 kJ

Fat28.1 g

of which saturates10.3 g

Carbohydrate93.3 g

of which sugars23.1 g

Protein35.9 g

Salt7.4 g

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

Utensils

•Grill Pan

•Medium Saucepan

•Sieve

•Lid

•Zester

•Chopping Board

•Garlic Press

•Knife

Instructions

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) When the oil is hot, add the pork mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.

a) When boiling, add the rice to the water and cook for 12 mins.
b) When cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, zest the lime, then chop into wedges.
b) Peel and grate the garlic (or use a garlic press).
c) Thinly slice the mushrooms.

a) Add the mushrooms and Chinese leaf to the pork.
b) Stir-fry until the Chinese leaf has softened and the mushrooms are nicely browned, 3-4 mins.
c) Stir in the garlic and ginger puree. Cook until fragrant, 1 min.

a) Stir the ketjap manis, soy sauce and honey (see ingredients for amount) into the pork and bring to the boil.
b) Remove the pan from the heat and squeeze in some lime juice. Taste and season with salt, pepper and more lime juice if needed. TIP: Add a splash of water to loosen if needed.

a) Fluff up the rice with a fork and stir through the lime zest. Share between your bowls or plates.
b) Serve the pork stir-fry on top.
c) Finish with a lime wedge for squeezing over. Enjoy!