Asian Plant-Based Mince & Veggie Stir-Fry
with Ginger Rice & Peanuts
A zap of ginger, a splash of plant-based mushroom sauce and for the final ingredient in our flavour potion, a good swig of sweet chilli sauce. Sit back and watch as a delicious dinner comes to life before your eyes, with this plant-based mince and veggie stir-fry being irresistible to anyone who takes a bite.
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.
Ingredients
1 packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
green beans
1
carrot
1
capsicum
1 packet
sweet chilli sauce
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
1 packet
garlic paste
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
pinch
chilli flakes
Not included in your delivery
olive oil
20 g
plant-based butter
1 cup
water
1 tsp
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• 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.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based 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.
• Divide ginger rice between bowls. • Top with Asian plant-based mince and veggie stir-fry. • Sprinkle over chilli flakes (if using) to serve. Enjoy!