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 ofsweet 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.
We’ve replaced the green beans in this recipe with zucchini due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
zucchini
1
carrot
1
Capsicum
1 packet
sweet chilli sauce
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
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. )
pinch
chilli flakes
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, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Cut zucchini and carrot into thin sticks. • Thinly slice capsicum. • 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 zucchini, capsicum 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!