This stir-fry coats pork mince with an addictive mix of classic Asian sauces, ginger and garlic for an easy and flavourful bowl. Served with fragrant jasmine rice and a scattering of roasted peanuts, it's ten times better than takeaway!
Unfortunately, this week's pork mince was in short supply. Some customers will receive beef mince instead of pork mince. Don't worry, the recipe will be just as delicious!
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.
long red chilli
kecap manis(ContainsGluten, Soy, Sulphites)
oyster sauce(ContainsGluten, Molluscs)
roasted peanuts(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim and halve the green beans. Thinly slice the carrot (unpeeled) into halfmoons. Thinly slice the brown onion. Finely chop the garlic. Finely grate the ginger. Thinly slice the long red chilli (if using). Slice the lemon (see ingredients) into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the green beans and carrot and cook until tender, 3-4 minutes. Transfer to a plate.
Return the pan to a high heat with a drizzle of olive oil. Add the onion and pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, ginger and long red chilli. Cook until fragrant, 1 minute.
Alternative Step 4 if you've received beef mince: Return the pan to a high heat with a drizzle of olive oil. Add the onion and beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, ginger and long red chilli. Cook until fragrant, 1 minute.
Return the green beans and carrot to the pan. Add the kecap manis, oyster sauce, soy sauce, water (for the sauce) and a generous squeeze of lemon juice. Cook, stirring, until well combined, 1 minute.
TIP: If the mixture is a little dry, add a splash more water
Divide the jasmine rice between bowls. Top with the ginger pork stir-fry. Garnish with the roasted peanuts. Serve with any remaining lemon wedges.
Alternative Step 6 if you've received beef mince: Divide the jasmine rice between bowls. Top with the ginger beef stir-fry. Garnish with the roasted peanuts. Serve with any remaining lemon wedges.