Sweet & Sticky Plant-Based Mince Stir-Fry
with Garlic Rice & Veggies
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 plant-based 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.
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
3
Garlic
1
Jasmine Rice
(May be present: Wheat, Gluten, Soy. )
1
Capsicum
1
Carrot
1
Zucchini
1
Plum Sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
1
Plant-Based Mince
(Contains Soy, Wheat, Gluten; May be present: Wheat, Gluten. )
1
Mixed Sesame Seeds
(Contains Sesame; May be present: Gluten, Wheat, Milk, Soy, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine nuts, Pecan, Pistachio, Walnut. )
1
Chilli Flakes
Not included in your delivery
1
olive oil
plant-based butter
water
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan 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 plum sauce (see ingredients), plant-based Asian mushroom sauce, the soy sauce, vinegar and a splash of water. Set aside.
• Return frying pan to high heat with a drizzle of olive oil. Add capsicum, zucchini and carrot and cook 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 and add plum mixture, cooking, until slightly reduced, 1-2 minutes.
• Divide garlic rice, veggie mince and capsicum stir-fry between bowls. • Garnish with sesame seeds and chilli flakes (if using) to serve. Enjoy!