Super Quick Pork Stir-Fry
with Shiitake Mushrooms, Chinese Leaf and Fragrant Rice
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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
1
Lemongrass
150
Basmati Rice
50
Shiitake Mushrooms
½
Lime
1
Coriander
1
Garlic Clove
120
Chopped Chinese Leaf
½
Ginger Puree
25
Ketjap Manis
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
Nutritional information
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) Bash the lemongrass with the bottom of a saucepan and add to the water with 1/4 tsp of salt. b) Stir in the rice, and boil until tender, 12 mins. c) 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 lemongrass 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!
