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Plant-Based Ginger Lemongrass 'Beef' Stir-Fry
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Plant-Based Ginger Lemongrass 'Beef' Stir-Fry

Plant-Based Ginger Lemongrass 'Beef' Stir-Fry

with Peanut Rice, Capsicum & Asian Greens

Plant-based mince is all the rage and for good reason - as you'll soon find out, it works wonders mixed in with fragrant jasmine rice and all of your favourite veggies.

Tags:
Plant Based
Climate Superstar
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
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1

carrot

1

capsicum

3 clove

garlic

1 packet

plant-based mince

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

1 packet

Ginger Lemongrass Paste

1 packet

crispy shallots

1 bag

Asian greens

1 packet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

Not included in your delivery

olive oil

1.25 cup

water

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Nutritional Values

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

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
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
2

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

3
3

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

4
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
5

• Add plant-based Asian mushroom sauce and a splash of water to the pan, stir until combined, 1 minute. Season to taste.

6
6

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