Chinese Veggie Mince & Capsicum Stir-Fry
with Garlic Rice & Sesame Seeds
All good dishes come with a bed of jasmine rice sitting perfectly in the bottom of your bowl. This fluffy and fragrant rice absorbs all of the Chinese flavours packed into the PB mince and with a sprinkling of chilli flakes and sesame seeds, you've got the crunch and heat factor turned up a notch as well.
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Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
capsicum
1
zucchini
1
carrot
1 packet
sweet chilli sauce
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 pinch
chilli flakes
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
Not included in your delivery
1
olive oil
20 g
plant-based butter (for the sauce)
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic 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 12 minutes, then remove from heat and keep covered until 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!
• Meanwhile, thinly slice capsicum. Thinly slice carrot and zucchini into half-moons. • In a small bowl, combine sweet chilli sauce, plant-based Asian mushroom sauce, the soy sauce, the vinegar and a splash of water. Set aside. • Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
• Return frying pan to high heat with a drizzle of olive oil. Add capsicum, zucchini and carrot and cook, tossing, until tender, 5-6 minutes. • Add remaining garlic 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.
• Return veggies to the pan, add sweet chilli mixture and cook until reduced slightly, 1-2 minutes.
• Divide garlic rice, veggie mince & capsicum stir-fry between bowls. • Garnish with toasted sesame seeds and chilli flakes (if using) to serve. Enjoy!