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
Utensils
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
40 grams
Soy Sauce
20 milliliter(s)
Chilli Flakes
1 sachet(s)
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 ¼ 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 too 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.
2804
kJ
Energy (kJ)
670
kcal
Energy (kcal)
27.2
g
Fat
9.8
g
of which saturates
75.5
g
Carbohydrate
15
g
of which sugars
3.9
g
Dietary Fibre
31.6
g
Protein
3.18
g
Salt
