Thai Pork & Mushroom Stir-Fry
with Garlic Rice
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.
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Ingredients
4 clove
garlic
1 packet
basmati rice
1
courgette
½
lemon
1 knob
ginger
1 punnet
button mushrooms
1 packet
pork mince
½ sachet
Thai Seven Spice Blend
(Contains Milk; )
1 sachet
kecap manis
(Contains Soy; )
1 bunch
coriander
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. Add 1/2 the garlic and cook 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. Roughly chop the coriander.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the pork mince, then season with salt and cook, breaking 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. Add the courgette and sliced mushrooms and cook 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 Thai pork and mushroom stir-fry. Garnish with the coriander and serve with any remaining lemon wedges.