Pork Mince & Veggie Stir-Fry
with Ginger Rice & Crushed Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chilli Flakes
1 packet
Green Beans
2
Garlic
250 g
Pork Mince
1 packet
Sweet Chilli Sauce
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Capsicum
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1 packet
Ginger Paste
1
Carrot
Cooking Steps
• 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 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and halve green beans. • Cut carrot into thin sticks. • Thinly slice capsicum. • In a small bowl, combine sweet chilli sauce, plant-based Asian mushroom sauce and the vinegar.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, capsicum and carrot, tossing regularly, until tender, 4-5 minutes. • Add garlic paste and cook, until fragrant, 1 minute. Transfer to a bowl.
If you've swapped to pork mince, cook pork mince in the same way as above.
----------CCM TEXT---------- • Return frying pan to medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. Remove from heat.
• Add sauce mixture, cooked veggies and a splash of water to the pan. Stir until combined.
Top ginger rice with pork mince and veggie stir-fry.
----------CCM TEXT---------- • Divide ginger rice between bowls. • Top with pork mince and veggie stir-fry. • Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!
