Hoisin Pork Stir-Fry with Peanuts & Thai Basil
over rice with mushrooms & lime
Hoisin sauce is a characteristic thick, brown, sweet Asian sauce. You can use it to marinate, glaze or as a dipping sauce!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Jasmine rice
25 g
Hoisin sauce
(Contains: Soja, Tarwe, Sesamzaad)
½ piece
Red onion
½ piece
Carrot
125 g
Mushrooms
10 milliliters
Soy sauce
(Contains: Soja, Tarwe, Gluten)
5 g
Ginger paste
5 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
100 g
Pork mince
(May be present: Soja, Tarwe, Ei, Mosterd, Selderij)
½ piece
Lime
5 g
Thai basil
½ piece
Garlic
Not included in your delivery
180 milliliters
Water for the rice
½ tablespoon
Water for the sauce
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
Red wine vinegar
¼ tablespoon
Olive oil
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.
- 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 carrot and mushrooms for 5 - 6 minutes.
- In the meantime, slice the onion into half rings and crush or mince the garlic.
- Add the ginger paste, the garlic, the onion and the mince, then stir-fry over high heat for 3 minutes, separating the mince as you do so.
- Add the soy sauce, the hoisin sauce, the red wine vinegar, the honey and the water for the sauce.
- Mix well and fry for 1 - 2 minutes, seasoning to taste with salt and pepper.
- Meanwhile, roughly chop the Thai basil and quarter the lime.
- Serve the rice on deep plates and top with the stir-fry.
- Garnish with the Thai basil and the peanuts.
- Serve the lime wedges alongside.
