Plant-Based Ginger Lemongrass 'Beef' Stir-Fry
with Peanut Rice, Capsicum & Asian Greens
Plant-based mince is all the rage and for good reason - as you'll soon find out, it works wonders mixed in with fragrant jasmine rice and all of your favourite veggies.
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
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 the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and capsicum, tossing, until tender, 4-5 minutes. • Add Asian greens and half the garlic and cook, tossing, 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.
• Add plant-based Asian mushroom sauce and a splash of water to the pan, stir until combined, 1 minute. Season to taste.
• Divide peanut rice between bowls. • Top with plant-based ginger lemongrass 'beef' stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!