Ginger Lemongrass 'Beef' & Veggie Stir-Fry
with Peanut Rice & Crispy Shallots
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
jasmine rice
1
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
carrot
1
capsicum
3
garlic
1
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1
Ginger Lemongrass Paste
1
crispy shallots
Not included in your delivery
olive oil
water
Nutritional Values
Instructions
• In a medium saucepan, add the water and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. • Stir through crushed peanuts.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice carrot into half-moons. • Roughly chop capsicum and Asian greens. • Finely chop garlic.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and capsicum, until tender, 4-5 minutes. • Add Asian greens and half the garlic and cook, until wilted and fragrant, 1-2 minutes. • Transfer to a bowl, season and cover to keep warm.
• 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. • Add gingerlemongrass paste and remaining garlic and cook, until fragrant, 1 minute.
• To mince, stir in plant-based Asian mushroom sauce and a splash of water, until combined, 1 minute. Season to taste.
• Divide peanut rice between bowls. • Top with ginger lemongrass 'beef' and veggie stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!