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.
Always refer to the product label for the most accurate ingredient and allergen information.
Ketjap Manis(ContainsGluten, Soya)
Soy Sauce(ContainsGluten, Soya)
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!