Thai Pork & Mushroom Stir-Fry
with Garlic Rice
This dish is an irresistible combination of veggies, tasty pork and garlicky rice, with the feel-good factor of cooking a filling meal from scratch. The best part is the addition of aromatic ginger to make it super satisfying.
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Ingredients
4 clove
garlic
1 packet
basmati rice
1
carrot
½
lime
1 knob
ginger
1 packet
pork mince
1 punnet
sliced mushrooms
½ sachet
Thai seven spice blend
(Contains Sulphites;)
1 sachet
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
1 bag
coriander
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the 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!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Zest the lime to get a generous pinch, then slice into wedges. Finely grate the ginger.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork mince and a pinch of salt and cook, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Transfer to a medium bowl.
Return the pan to a medium-high heat with a drizzle of olive oil. Cook the sliced mushrooms and carrot until tender and browned, 5-6 minutes. Add the ginger, the remaining garlic and the Thai seven spice blend (see ingredients) and cook until fragrant, 1 minute.
Return the pork to the frying pan and stir to coat. Add the kecap manis, lime zest, a splash of water and a generous squeeze of lime juice and stir to combine.
Roughly chop the coriander. Divide the garlic rice between plates. Top with the pork and mushroom stir-fry. Garnish with the coriander and serve with any remaining lime wedges.
