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Chinese Recipes

Sweet & Sticky Lamb Mince Stir-Fry

Sweet & Sticky Lamb Mince Stir-Fry

Sweet & Sticky Lamb Mince Stir-Fry

with Garlic Rice & Veggies

Get up to $200 off!

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 lamb 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.

Allergens:

Soja

•Gluten

•Sesamzaad

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

1

capsicum

1

carrot

1

zucchini

1 packet

plum sauce

1 packet

Plant-Based Asian Mushroom Sauce

1 packet

lamb mince

1 sachet

mixed sesame seeds

pinch

chilli flakes

Not included in your delivery

olive oil

20 g

plant-based butter

1 cup

water

1 tbs

soy sauce

1 tsp

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)3412 kJ

Calories815 kcal

Fat30.7 g

of which saturates10 g

Carbohydrate99.6 g

of which sugars12.9 g

Dietary Fibre21.7 g

Protein33 g

Sodium1605 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

1

• Finely chop garlic. • 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. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

• Meanwhile, thinly slice capsicum. • Thinly slice carrot and zucchini into half-moons. • In a small bowl combine plum sauce (see ingredients), plant-based Asian mushroom sauce, the soy sauce, vinegar and a splash of water. Set aside.

3

• Return frying pan to high heat with a drizzle of olive oil. Add capsicum, zucchini and carrot and cook until tender, 5-6 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Transfer to a bowl.

4

• Heat a large frying pan over high heat. • Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.

5

• Return veggies to the pan and add plum mixture, cooking, until slightly reduced, 1-2 minutes.

6

• Divide garlic rice, lamb mince and capsicum stir-fry between bowls. • Garnish with sesame seeds and chilli flakes (if using) to serve. Enjoy!

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