Plant-Based Lemongrass 'Beef' Stir-Fry
with Peanut Rice & Crispy Shallots
Alternative proteins are all the rage and for good reason - as you'll soon find out, they work wonders mixed in with fragrant jasmine rice and all of your favourite veggies.
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
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 clove
garlic
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 packet
Ginger Lemongrass Paste
1 packet
crispy shallots
1 bag
Asian greens
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
Not included in your delivery
olive oil
1.25 cup
water
Nutritional Values
Utensils
Cooking Steps
• 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 1/2 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!