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Speedy Pork and Mushroom Stir-Fry

Speedy Pork and Mushroom Stir-Fry

with Chinese Leaf and Zesty Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Pork and Mushroom Stir-Fry in just 20 minutes for a delicious and speedy meal.

Tags:RapidUnder 650 calories
Allergens:SoyaCereals containing gluten

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Pork Mince

150 grams

Basmati Rice

120 grams

Sliced Mushrooms

½ unit(s)


1 unit(s)

Garlic Clove

120 grams

Chopped Chinese Leaf

½ sachet

Ginger Puree

2 sachet

Ketjap Manis


25 milliliter(s)

Soy Sauce

(ContainsSoya, Cereals containing gluten)

1 sachet


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2625 kJ
Energy (kcal)627 kcal
Fat17.5 g
of which saturates6.3 g
Carbohydrate87.7 g
of which sugars22.8 g
Protein31.2 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Boil a full kettle.
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, pour the water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) 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).


a) Add the mushrooms and Chinese leaf to the pork.
b) Stir-fry until the Chinese leaf has softened and the mushrooms are 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 into the pork and bring to the boil, then simmer for 2-3 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
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 wedge of lime for squeezing over.