Pork & Mushroom Stir-Fry
with Garlic Rice & Crispy Shallots
This dish is an irresistible combination of courgette, tasty pork and garlicky rice, with the feel-good factor of cooking a filling meal from scratch. The best part is the addition of aromatic ginger to make it super satisfying.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
basmati rice
1
courgette
½
lemon
1 knob
ginger
1 punnet
button mushrooms
1 packet
pork mince
1 sachet
kecap manis
(Contains Soy; )
1 packet
Crispy Shallots
4 clove
garlic
½ sachet
Thai Seven Spice Blend
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the courgette into half-moons. Zest the lemon to get a pinch, then slice into wedges. Finely grate the ginger. Thinly slice the button mushrooms.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork mince and a pinch of salt and cook, breaking it up with a spoon, until browned and cooked through, 4-5 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the courgette and sliced mushrooms until tender, 5-6 minutes. Add the ginger, remaining garlic and the Thai seven spice blend (see ingredients) and cook until fragrant, 1 minute.
Return the pork to the frying pan and stir to coat. Add the kecap manis, lemon zest, a splash of water and a generous squeeze of lemon juice and stir to combine.
Divide the garlic rice between bowls. Top with the pork and mushroom stir-fry. Garnish with the crispy shallots and serve with any remaining lemon wedges.