Lemongrass Pork Stir-Fry
with Peanut Rice, Capsicum & Asian Greens
- Peanuts
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
1
Asparagus
1
Capsicum
1 packet
Coriander
1 sachet
Crispy Shallots
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
3
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
Cooking Steps
• 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!
• Meanwhile, roughly chop capsicum. Trim and roughly chop asparagus • Finely chop garlic.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook asparagus and capsicum, until tender, 4-5 minutes. • Add half the garlic and cook until wilted and fragrant, 1-2 minutes. • Transfer to a bowl, season, and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. Drain oil from the pan. • Add ginger lemongrass paste and remaining garlic and cook, until fragrant, 1 minute.
• To mince, stir in plant-based Asian mushroom sauce and a splash of water, until combined, 1 minute. Season to taste.
• Divide peanut rice between bowls. • Top with ginger lemongrass pork and veggie stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!
