Fragrant Plant-Based Mince, Prawn & Veggie Stir-Fry

Name: Fragrant Plant-Based Mince, Prawn & Veggie Stir-Fry with Garlic Rice & Chilli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Asian Greens; 1 packet Jasmine Rice; 3 Garlic; 190 g Peeled Prawns; 1 packet Ginger Lemongrass Paste; 1 packet Sweet Chilli Sauce; 1 Capsicum; 1 Brown Onion; 1 Asparagus; 200 g Plant-Based Mince; 1 Long Chilli

with Garlic Rice & Chilli

Get up to $230 off

This ginger lemongrass plant-based minceand prawn stir-fry is bursting with bold, aromatic ingredients like zesty lemongrass, warming ginger, sweet chilli sauce and of course, savoury soy sauce. Tossed with tender veggies and served over fluffy rice, it’s a quick, satisfying meal that delivers big on taste - without the meat!

Allergens:

Crustaceans

•Soy

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Jasmine Rice

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

3

Garlic

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Ginger Lemongrass Paste

1 packet

Sweet Chilli Sauce

1

Capsicum

1

Brown Onion

1

Asparagus

200 g

Plant-Based Mince

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

1

Long Chilli

Nutritional Values

Energy (kJ)2680 kJ

Calories640 kcal

Fat13.8 g

of which saturates6 g

Carbohydrate84.8 g

of which sugars19.1 g

Dietary Fibre31.4 g

Protein41.3 g

Sodium1450 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Large Pan

Cooking Steps

PDF

1

• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

• Meanwhile, roughly chop Asian greens and capsicum. Thinly slice brown onion (see ingredients) and long chilli (if using). • In a small bowl, combine the low sodium soy sauce, sweet chilli sauce and a splash of water.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and capsicum, until tender, 4-5 minutes. Add Asian greens and baby spinach leaves and cook until wilted, 1-2 minutes. Transfer to a bowl and season.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns, tossing until golden, 3-4 minutes. Transfer to a plate. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.

5

• To pan, add ginger lemongrass paste and remaining garlic and cook until fragrant, 1-2 minutes. • Add sweet chilli mixture, cooked veggies and prawns, tossing to coat, 1 minute. Season to taste.