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Black Bean Pork Stir-Fry with Peanuts & Thai Basil

Name: Black Bean Pork Stir-Fry with Peanuts & Thai Basil over rice with mushrooms & lime
Total time: 20m
Yield: 2
Ingredients: 150 g Jasmine rice; 1 piece Red onion; 1 piece Carrot; 250 g Mushrooms; 10 g Ginger paste; 10 g Unsalted peanuts; 200 g Pork mince; 1 piece Lime; 10 g Thai basil; 50 g Black soybean paste; 10 milliliters Reduced salt soy sauce; 360 milliliters Water for the rice; 1 tablespoon Water for the sauce; 1 tablespoon Honey [or plant-based alternative]; 1 tablespoon Red wine vinegar; ½ tablespoon Olive oil; to taste Salt and pepper

over rice with mushrooms & lime

3.5(332)

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Calories

699 kcal

Protein

33.7g protein

Difficulty

Easy

Calorie Smart

New Ingredient

Allergens:

Pinda's
Soja
Gluten
Tarwe
Noten
Sesamzaad
May contain traces of allergens
Soja
Tarwe
Ei
Mosterd
Selderij

Basil comes in many different varieties, the most common being red, lemon and Thai. Thai basil has an anise-like aroma and gives your dish a more authentic flavour to what you'd find in many Asian cuisines.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

75 g

Jasmine rice

½ piece

Red onion

½ piece

Carrot

125 g

Mushrooms

5 g

Ginger paste

5 g

Unsalted peanuts

(Contains: Noten, Sesamzaad, May contain traces of allergens, Pinda's)

100 g

Pork mince

(Contains: Soja, Tarwe, Ei, Mosterd, Selderij, May contain traces of allergens)

½ piece

Lime

5 g

Thai basil

25 g

Black soybean paste

(Contains: Soja, Gluten, Tarwe)

5 milliliters

Reduced salt soy sauce

(Contains: Soja, Tarwe, Gluten)

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

Energy (kJ)2923 kJ

Calories699 kcal

Fat27.4 g

Saturated Fat7.5 g

Carbohydrate87 g

Sugar17.7 g

Dietary Fiber7.3 g

Protein33.7 g

Salt4.4 g

Trans Fat0.1 g

Potassium642.8 mg

Calcium39.6 mg

Iron0.4 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 carrot and mushrooms for 5 - 6 minutes.
In the meantime, slice the onion into half rings.
Add the ginger paste, 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 black bean paste, 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.