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Ginger Lemongrass 'Beef' & Veggie Stir-Fry
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Ginger Lemongrass 'Beef' & Veggie Stir-Fry

Ginger Lemongrass 'Beef' & Veggie Stir-Fry

with Peanut Rice & Crispy Shallots

Allergens:
Peanut
Soy
Gluten
Wheat

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
DifficultyMedium

Ingredients

Serving amount

1

jasmine rice

1

crushed peanuts

(Contains Peanut; May be present: Tree Nuts, Gluten, Milk, Sesame, Soy. )

1

carrot

1

capsicum

3

garlic

1

plant-based mince

(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )

1

Ginger Lemongrass Paste

1

crispy shallots

Not included in your delivery

olive oil

water

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Nutritional Values

Energy (kJ)2883 kJ
Calories0 kcal
Fat24.3 g
of which saturates5.8 g
Carbohydrate92.8 g
of which sugars19.1 g
Dietary Fibre0 g
Protein28 g
Cholesterol0 mg
Sodium1647 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• In a medium saucepan, add the water and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. • Stir through crushed peanuts.

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

2

• Meanwhile, thinly slice carrot into half-moons. • Roughly chop capsicum and Asian greens. • Finely chop garlic.

3

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and capsicum, until tender, 4-5 minutes. • Add Asian greens and half the garlic and cook, until wilted and fragrant, 1-2 minutes. • Transfer to a bowl, season and cover to keep warm.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add gingerlemongrass paste and remaining garlic and cook, until fragrant, 1 minute.

5

• To mince, stir in plant-based Asian mushroom sauce and a splash of water, until combined, 1 minute. Season to taste.

6

• Divide peanut rice between bowls. • Top with ginger lemongrass 'beef' and veggie stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!