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Plant-Based Mince & Veggie Stir-Fry
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Plant-Based Mince & Veggie Stir-Fry

Plant-Based Mince & Veggie Stir-Fry

with Ginger Rice & Crushed Peanuts

A zap of ginger, a splash of plant-based 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.

Tags:
Plant Based
Climate Superstar
Allergens:
Soy
Gluten
Wheat
Peanut

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

ginger paste

1 packet

jasmine rice

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 Peanut; 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

1.25 cup

water

1 tsp

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)3045 kJ
Fat26 g
of which saturates5.5 g
Carbohydrate91 g
of which sugars21 g
Protein26.6 g
Sodium1777 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, 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, 12 minutes.

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

2
2

• 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.

3
3

• 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.

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. Remove from heat.

5
5

• Add sauce mixture, cooked veggies and a splash of water to the pan. Stir until combined.

6
6

• Divide ginger rice between bowls. • Top with plant-based mince and veggie stir-fry. • Sprinkle over crushed peanuts and a pinch of chilli flakes (if using) to serve. Enjoy!