Serve up a stir-fry loaded with all the good stuff! A colourful array of veggies and tasty pork mince are tossed through a sweet chilli and oyster sauce for an easy dinner that tastes so much better than takeaway!
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.
1 packet
Basmati Rice
1
Carrot
1
Zucchini
1
Capsicum
1 packet
Mint
1 packet
Oyster Sauce
1 packet
Sweet Chilli Sauce
1 packet
Ginger Paste
1 packet
Firm Tofu
1 packet
Crushed Peanuts
olive oil
2 tsp
soy sauce
3 tbs
water
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, thinly slice carrot and zucchini into half-moons. • Thinly slice capsicum. • Pick and thinly slice mint leaves. • Cut plain tofu (see ingredients) into 2cm chunks. • In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce and the water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, zucchini and capsicum, tossing, until tender, 3-4 minutes. • Add ginger paste and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Remove pan from heat. • Return veggies to pan, then add sweet chilli mixture, tossing to combine.
• Stir crushed peanuts through rice. • Divide peanut rice between bowls. Top with sweet chilli tofu stir-fry. • Garnish with mint to serve. Enjoy!