Sticky Asian Veggie Mince Stir-Fry & Garlic Rice
with Asian Greens & Crushed Peanuts
A stir-fry sauce can do no wrong, in fact it’s perfection when cooked with veggie mince, creating lovely sticky flavours. There’s veggies and a fragrant garlic rice to absorb all the leftover sauce. It’s too good to miss!
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
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1
Brown Onion
1 packet
plant-based mince
(Contains Soy; )
½ sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 bunch
Asian Greens
1 packet
Asian Stir-Fry Mix
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop Asian greens. Thinly slice carrot into half-moons. Thinly slice onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion until tender, 4-5 minutes. • Add Asian greens and cook until just wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based mince, breaking up with a spoon, until just browned, 5-6 minutes.
• Add sweet soy seasoning (see ingredients) and remaining garlic and cook, stirring until fragrant, 1 minute. • Reduce heat to low, then add cooked veggies, Asian stir-fry sauce, the vinegar and a splash of water and cook, stirring, until slightly reduced and sticky, 1-2 minutes.
• Divide garlic rice between bowls. • Top with sticky veggie mince stir-fry. Garnish with crushed peanuts to serve. Enjoy!