Fragrant Pork and Mushroom Stir-Fry
with Pak Choi and Zesty Rice
This delicious Fragrant Pork and Mushroom Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
240
British Pork Mince
150
Basmati Rice
½
Lime
1
Pak Choi
120
Sliced Mushrooms
15
Ginger, Garlic & Lemongrass Puree
50
Ketjap Manis
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Chilli Flakes
Not included in your delivery
½
Sugar for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Heat a large frying pan on medium-high heat (no oil).
c) Once hot, add the pork mince and fry 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) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once 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 cut into wedges.
b) Trim the pak choi, then thinly slice widthways.
a) Add the mushrooms and pak choi to the pork.
b) Stir-fry until the pak choi has softened and the mushrooms are browned, 3-4 mins.
c) Stir in the ginger & lemongrass puree. Cook until fragrant, 1 min.
a) Stir the ketjap manis, soy sauce and sugar for the sauce (see pantry 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.
c) Add a splash of water if it's a little thick.
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 sprinkle of chilli flakes (careful, they're hot) and a lime wedge for squeezing over. Enjoy!
