Chinese Veggie Mince & Capsicum Stir-Fry
with Garlic Rice & Sesame Seeds
- Sesame
- Soy
- Gluten
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Traces of Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Brazil nut
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
All good dishes come with a bed of jasmine rice sitting perfectly in the bottom of your bowl. This fluffy and fragrant rice absorbs all of the Chinese flavours packed into the plant-based mince and with a sprinkling of chilli flakes and sesame seeds, you've got the crunch and heat factor turned up a notch as well.
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
capsicum
1
zucchini
1
carrot
1 packet
sesame oil blend
(Contains: Sesame;)
1 packet
plum sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
plant-based mince
(Contains: Soy, Gluten, Wheat; May be present: Gluten, Wheat.)
pinch
chilli flakes
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.25 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Ā½ tbs
vinegar (white wine or rice wine)
Utensils
Cooking Steps
ā¢ Finely chop garlic. ā¢ In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. ā¢ Add the water and a generous pinch of salt to the pan and bring to the boil. ā¢ Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
ā¢ Meanwhile, thinly slice capsicum. ā¢ Thinly slice carrot and zucchini into half-moons. ā¢ In a small bowl, combine plum sauce, plant-based Asian mushroom sauce, the soy sauce, the vinegar, sesame oil blend and a splash of water. Set aside. ā¢ Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
ā¢ Return frying pan to high heat with a drizzle of olive oil. Add capsicum, zucchini and carrot and cook, tossing, until tender, 5-6 minutes. ā¢ Add remaining garlic and cook until fragrant, 1 minute. ā¢ Transfer to a bowl.
ā¢ Return frying pan to medium-high heat with a drizzle of olive oil. ā¢ Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes.
ā¢ Return veggies to the pan and add plum sauce mixture, stirring, until slightly reduced, 1-2 minutes.
ā¢ Divide garlic rice, veggie mince & capsicum stir-fry between bowls. ā¢ Garnish with toasted sesame seeds and chilli flakes (if using) to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the sweet-and-sour taste, though some found it overly sweet. Adjusting sauce sweetness to preference could enhance the dish.
- Ease of prep:Ā Quick and simple to prepare, with several mentioning it's great for involving kids in the cooking process.
- Suggestions:Ā Some customers recommend adding extra chilli sauce for more heat, while others suggest tweaking the sauce for a more authentic Asian flavour.
- Leftovers:Ā Works well for multiple servings, with one reviewer noting it's great for two nights when cooking for one.
- Plant-based mince:Ā Opinions varied widely; many were pleasantly surprised by the taste and texture, while others found it less appealing.
