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Thai Pork & Mushroom Stir-Fry

Thai Pork & Mushroom Stir-Fry

with Garlic Rice

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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:MilkSulphitesGlutenSoy

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsSulphites)

1 sachet

kecap manis

(ContainsSulphites, Gluten, Soy)

1 bag

coriander

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3368 kJ
Fat27.6 g
of which saturates11.5 g
Carbohydrate98.8 g
of which sugars27.2 g
Dietary Fibre0 g
Protein33.7 g
Cholesterol0 mg
Sodium1122 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.