with Shiitake Mushrooms, Chinese Leaf and Fragrant Rice
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Allergens
Utensils
Tags
British Pork Mince
240
Basmati Rice
150
Shiitake Mushrooms
50
Lime
0.5
Garlic Clove
1
Chopped Chinese Leaf
120
Ginger Puree
0.5
Ketjap Manis
25
Soy Sauce
25
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!
567
kcal
Energy (kcal)
2373
kJ
Energy (kJ)
18
g
Fat
6
g
of which saturates
75
g
Carbohydrate
11
g
of which sugars
30
g
Protein
2.63
g
Salt
