Thai Pork & Mushroom Stir-Fry

Name: Thai Pork & Mushroom Stir-Fry with Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 4 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; ¼ tsp salt; 1 carrot; ½ lime; 1 knob ginger; 1 packet pork mince; 1 punnet sliced mushrooms; ½ sachet Thai seven spice blend; 1 sachet kecap manis; 1 bag coriander

with Garlic Rice

Up to 180$ + Free Treats / Extras for Life

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.

Allergens:

Milk

•Sulphites

•Gluten

•Soy

•Wheat

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 Time

DifficultyEasy

Ingredients

Serving amount

4 clove

garlic

1 packet

basmati rice

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

carrot

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: Sulphites, Gluten, Soy, Wheat;)

1 bag

coriander

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

¼ tsp

salt

Nutritional Values

per serving

Energy (kJ)3368 kJ

Fat27.6 g

of which saturates11.5 g

Carbohydrate98.8 g

of which sugars27.2 g

Protein33.7 g

Sodium1122 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

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.