Super Quick Pork Stir Fry

Name: Super Quick Pork Stir Fry with Shiitake Mushrooms, Chinese Leaf and Fragrant Rice
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 240 British Pork Mince; 1 Cardamom Pod; 150 Basmati Rice; 50 Shiitake Mushrooms; ½ Lime; 1 Coriander; 1 Garlic Clove**; 120 Chopped Chinese Leaf; ½ Ginger Puree; 25 Ketjap Manis; 25 Soy Sauce

with Shiitake Mushrooms, Chinese Leaf and Fragrant Rice

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Tonight’s fifteen-minute recipe is an explosion of fresh flavours and one that you’ll be coming back to time and time again. Pork mince is stir-fried with juicy shiitake mushrooms, fresh coriander, garlic, ginger and Chinese leaf (a member of the cabbage family), and coated in a glossy soy and ketjap manis sauce before being served on top of bowlfuls of steaming rice. Top with a sprinkling of chopped coriander and a good squeeze of lime and you’re good to go. Fast cooking never tasted so good.

Allergens:

Soya

•Cereals containing 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

Cardamom Pod

150

Basmati Rice

Shiitake Mushrooms

Lime

Coriander

Garlic Clove**

120

Chopped Chinese Leaf

Ginger Puree

Ketjap Manis

(Contains: Soya)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

Nutritional information

Energy (kcal)669 kcal

Energy (kJ)2799 kJ

Fat27 g

of which saturates10 g

Carbohydrate75 g

of which sugars10 g

Protein32 g

Salt2.9 g

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

Utensils

•Spoon

•Grill Pan

•Sieve

•Medium Saucepan

•Chopping Board

•Garlic Press

•Grater

•Knife

•Plate

Instructions

a) Fill and boil your kettle. b) Heat a splash of oil over high heat and add the pork mince. c) Cook until browned, 5 mins, breaking up with a spoon. d) Fill a saucepan with boiling water to cook the rice and place on high heat.

a) Fill a saucepan with boiling water to cook the rice and place on high heat. b) Add the cardamom pods to the water with 1/4 tsp of salt. c) Stir in the rice, and boil until tender, 12 mins. d) When cooked, drain in a sieve.

a) Meanwhile, slice the shiitake mushrooms. b) Zest then chop the lime into wedges. c) Roughly chop the coriander (stalks and all). d) 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, 3-4 mins. c) Add the garlic and ginger puree, cook for 1 minute.

a) Stir the Ketjap Manis and soy sauce into the pork and bring to the boil. b) Remove from the heat and squeeze in some lime juice to taste. c) Stir through half the coriander. d) Remove the cardamom pods from the drained rice, pop it back in the pan, then mix through the lime zest.

a) Share the rice between your plates. b) Serve the pork alongside. c) Finish with a sprinkle of the remaining coriander and a wedge of lime for squeezing over. Enjoy!