Sticky Veggie Mince Stir-Fry & Garlic Rice
with Asian Greens & Slivered Almonds
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!
We’ve replaced the crushed peanuts in this recipe with slivered almonds 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.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. )
2 packet
Asian Greens
1
Carrot
½
Onion
1 packet
Plant-Based Mince
(Contains Soy; )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Asian Stir-Fry Sauce
(Contains Soy, Gluten(Wheat); May be present Egg, Fish, Milk, Sesame, Almond. )
1 packet
Slivered Almonds
(Contains Almond; )
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
Cooking Steps
• 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 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. Cook, stirring, until slightly reduced and sticky, 1-2 minutes.
• Divide garlic rice between bowls. • Top with sticky veggie mince stir-fry. • Sprinkle over slivered almonds to serve. Enjoy!