with Pak Choi and Zesty Rice
Looking for a super quick and tasty midweek dinner option? Try cooking up our Fragrant Pork and Mushroom Stir-Fry in just 15 minutes for a delicious and speedy meal.
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
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 large 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.
- Meanwhile, pour the water into a saucepan with 0.25 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 browned, stir in the pak choi and ginger, garlic & lemongrass puree. Cook, 2-3 mins.
- Stir the ketjap, soy and sugar for the sauce (see pantry for amount) 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!
2902
kJ
Energy (kJ)
694
kcal
Energy (kcal)
27.2
g
Fat
9.8
g
of which saturates
80.4
g
Carbohydrate
17.6
g
of which sugars
3.8
g
Dietary Fibre
32.9
g
Protein
4.78
g
Salt
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
with Tenderstem® Broccoli, Olives, Chilli Flakes and Rocket