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
150
Basmati Rice
50
Shiitake Mushrooms
½
Lime
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
Utensils
Instructions
a) Fill and boil your kettle. b) Heat a splash of oil in a frying pan over high heat and add the pork mince. c) Cook until browned, 5 mins, breaking up with a spoon. IMPORTANT: Wash your hands after handling raw meat. d) Fill a saucepan with boiling water for the rice and place on high heat.
a) Add 1/4 tsp of salt to the boiling water. b) Stir in the rice and boil until tender, 12 mins. c) When cooked, drain in a sieve and pop back into the pan. Cover with a lid.
a) Meanwhile, slice the shiitake mushrooms. b) Zest then chop the lime into wedges. c) 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) Sprinkle the lime zest into the rice and stir through to combine.
a) Share the rice between your plates. b) Serve the pork alongside. c) Finish with a wedge of lime for squeezing over. Enjoy!
