with Pak Choi and Zesty Rice
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Easy Peasy Pork and Mushroom Stir-Fry will be on your table in less than 15 minutes.
Allergens
Tags
British Pork Mince
240 grams
Sliced Mushrooms
80 grams
Basmati Rice
150 grams
Lime
0.5 unit(s)
Pak Choi
1 unit(s)
Ginger, Garlic & Lemongrass Puree
15 grams
Ketjap Manis
50 grams
Soy Sauce
25 milliliter(s)
Chilli Flakes
1 pinch
Sugar for the Sauce
0.5 tsp
- Boil a half-full kettle.
- Heat a frying pan on medium-high heat (no oil).
- Once hot, fry the pork mince and sliced mushrooms, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain the fat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Pour the water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
- Meanwhile, cut the lime into wedges (see ingredients). Trim the pak choi, then thinly slice.
- Once the mince has browned, stir in the pak choi and ginger, garlic & lemongrass puree. Cook, 2-3 mins.
- Stir the ketjap, soy and sugar (see pantry) into the pork. Bring to the boil.
- Remove from the heat and squeeze in lime juice.
- Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little thick.
- Share the rice between your bowls. Serve the pork stir-fry on top.
- Finish with a sprinkle of chilli flakes (add less if you'd prefer things milder) and a lime wedge.
Enjoy!
2897
kJ
Energy (kJ)
692
kcal
Energy (kcal)
27.2
g
Fat
9.8
g
of which saturates
80.2
g
Carbohydrate
17.6
g
of which sugars
3.8
g
Dietary Fibre
32.3
g
Protein
4.4
g
Salt
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
with Mixed Beans and Cheese