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.
Ketjap Manis(ContainsGluten, Soya)
Soy Sauce(ContainsGluten, Soya)
a) Heat a splash of oil in a large frying pan over high heat and add the pork mince. b) Cook until browned, 5 mins, breaking up the pork with a spoon. c) Pour the boiling water into a large saucepan and place on high heat.
a) Bash the lemongrass with the bottom of a saucepan and add to the pan of boiling water with a pinch of salt. b) Stir in the rice, and boil until tender, 10 mins. c) When cooked drain in a sieve and remove the lemongrass..
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) 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 easy ginger, cook for 1 minute more. d) IMPORTANT: The pork mince is cooked when it is no longer pink in the middle.
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) Mix the lime zest through the drained rice and season with salt to taste.
a) Share the rice between your plates. b) Serve the pork alongside. c) Finish with a sprinkling of the remaining coriander and a wedge of lime. ENJOY!