Hoisin Stir-Fry with Peanuts
over rice with mince, Thai-style vegetables & coriander
There is a new ingredient in your box! Our new Thai-style vegetable mix is a refreshing combination of pak choi, red onion, Chinese cabbage, bean sprouts and mangetout. It's perfect for stir-fries and super quick to prepare.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Jasmine rice
25 g
Hoisin sauce
(Contains: Soja, Tarwe, Sesamzaad)
8 milliliters
Soy sauce
(Contains: Soja, Tarwe, Gluten)
5 g
Ginger paste
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)
100 g
Pork mince
(May be present: Selderij, Soja, Tarwe, Ei, Mosterd)
200 g
Thai-style vegetable mix with mangetout
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
Utensils
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.
- Heat the olive oil in a deep frying pan over medium-high heat.
- Fry the vegetable mix for 4 - 6 minutes.
- Add the ginger paste and the 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, the honey and the 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.
- Serve the rice on deep plates and top with the stir-fry.
- Garnish with the coriander and the peanuts.
