Plant-Based Mince & Veggie Stir Fry
with Ginger Rice & Crushed Peanuts
- Soy
- Gluten
- Wheat
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
A zap of ginger, a splash of PB mushroom sauce and for the final ingredient in our flavour potion, a good swig of sweet chilli sauce. Sit back and watch as a delicious dinner comes to life before your eyes, with this plant-based mince and veggie stir-fry being irresistible to anyone who takes a bite.
Ingredients
1 packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1 bag
green beans
1
carrot
1 packet
sweet chilli sauce
1 packet
garlic paste
1 packet
plant-based mince
(Contains: Soy, Gluten, Wheat May be present: Gluten, Wheat)
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1 pinch
chilli flakes
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy)
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.25 cup
water
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and halve green beans. Cut carrot into thin sticks. • In a small bowl, combine sweet chilli sauce, plant-based Asian mushroom sauce and the vinegar.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing regularly, until tender, 4-5 minutes. • Add garlic paste, and cook, until fragrant, 1 minute. Transfer to a bowl.
• 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. Remove from heat.
• To pan with plant-based mince, add sauce mixture, cooked veggies and a splash of water. Stir until combined.
• Divide ginger rice between bowls. • Top with plant-based mince & veggie stir-fry. • Sprinkle over crushed peanuts and a pinch of chilli flakes (if using) to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The stir-fry sauce — a blend of sweet chilli, mushroom sauce, and vinegar — was widely praised for its bold, Asian-inspired flavour. Some found the dish a little salty or mild, so adjusting seasoning to taste is worth keeping in mind.
- Ease of prep: Most found this a quick and straightforward cook, though a few noted the rice took longer than the instructions suggested.
- Suggestions: Some felt the dish could use more sauce or an extra vegetable like capsicum or mushroom alongside the carrot and beans. One reviewer cooked the veggies separately with garlic and ginger, and the mince in the sauce, which worked well for them.
- Portions: A few cooking for four felt the serving size was on the smaller side, so consider scaling up the sauce and rice if feeding hungrier appetites.
- Plant-based mince: Most enjoyed the plant-based mince, noting it absorbs the sauce flavours well, though a handful found the texture took some getting used to.
