Plant-Based Mince & Veggie Stir-Fry
with Ginger Rice & Crushed Peanuts
A zap of ginger, a splash of plant-based mushroom sauce and for the final ingredient in our flavour potion, a good swig of sweet chilli sauce. Sit back and watch as a delicious dinner comes to life before your eyes, with this plant-based mince and veggie stir-fry being irresistible to anyone who takes a bite.
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
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 bag
green beans
1
carrot
1 packet
sweet chilli sauce
1 packet
garlic paste
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
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 pinch
chilli flakes
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook ginger paste 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, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, trim and halve green beans. • Cut carrot into thin sticks. • In a small bowl, combine sweet chilli sauce, plant-based Asian mushroom sauce and the vinegar.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing regularly, until tender, 4-5 minutes. • Add garlic paste 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. Remove from heat.
• Add sauce mixture, cooked veggies and a splash of water to the pan. Stir until combined.
• Divide ginger rice between bowls. • Top with plant-based mince and veggie stir-fry. • Sprinkle over crushed peanuts and a pinch of chilli flakes (if using) to serve. Enjoy!