Hoisin Stir-Fry with Peanuts

Name: Hoisin Stir-Fry with Peanuts over rice with mince, mushrooms & coriander
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150 g Jasmine rice; 200 g Seasoned minced meat blend; 50 g Hoisin sauce; 1 piece Carrot; 250 g Mushrooms; 20 milliliters Soy sauce; 10 g Ginger paste; 2 piece Garlic; 10 g Unsalted peanuts; 10 g Fresh coriander; 1 piece Red onion; 360 milliliters Water; 1 tablespoon Honey [or plant-based alternative]; 1 tablespoon Red wine vinegar; ½ tablespoon Olive oil; 1 tablespoon Water for the sauce; to taste Salt and pepper

over rice with mince, mushrooms & coriander

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Did you know that peanuts are rich in vitamin E and magnesium? Vitamin E is good for your immune system and magnesium contributes to the formation of bones and muscles.

Tags:

Calorie Smart

Allergens:

Soja

•Tarwe

•Sesamzaad

•Gluten

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Jasmine rice

100 g

Seasoned minced meat blend

(May be present: Selderij, Soja, Gluten, Ei, Mosterd)

25 g

Hoisin sauce

(Contains: Soja, Tarwe, Sesamzaad)

½ piece

Carrot

125 g

Mushrooms

10 milliliters

Soy sauce

(Contains: Soja, Tarwe, Gluten)

5 g

Ginger paste

1 piece

Garlic

5 g

Unsalted peanuts

(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

5 g

Fresh coriander

(May be present: Selderij)

½ piece

Red onion

Not included in your delivery

180 milliliters

Water

½ tablespoon

Honey [or plant-based alternative]

½ tablespoon

Red wine vinegar

¼ tablespoon

Olive oil

½ tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2884 kJ

Calories689 kcal

Fat24.9 g

Saturated Fat7.8 g

Carbohydrate84.1 g

Sugar20.3 g

Dietary Fiber6.6 g

Protein30.2 g

Salt3.5 g

Trans Fat0.2 g

Potassium475.9 mg

Calcium16.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Casserole

Cooking Steps

Boil the water in a pot or saucepan (see pantry for amount).
Add a generous pinch of salt, then boil the rice for 10 - 12 minutes over low heat, covered.
Turn off the heat and allow to stand for 5 minutes, still covered.
In the meantime, slice the carrot into thin crescents and quarter the mushrooms.

Heat a light drizzle of olive oil in a deep frying pan over medium-high heat.
Fry the mushrooms with the carrot for 5 - 6 minutes.
In the meantime, slice the onion into half rings and crush or mince the garlic.
Add the ginger paste, garlic, onion and mince, then stir-fry over high heat for 3 minutes, separating the mince as you do so.

Add the soy sauce and hoisin sauce, along with the red wine vinegar, honey and water for the sauce (see pantry for amounts).
Mix well and fry for 1 - 2 minutes, seasoning to taste with salt and pepper.
Roughly chop the coriander in the meantime.