Spicy Gochujang Pork & Mushroom Stir-Fry
inspired by Korean BBQ, over rice with pickled carrot4.0(18)
Calories
:
684 kcalProtein
:
30.2g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
New Ingredient
Allergens:
- Mosterd
- Gluten
- Soja
- Tarwe
- Mosterd
- Selderij
- Soja
- Gluten
- Tarwe
- Ei
- May contain traces of allergens
There is a new ingredient in your box! Gochujang is a Korean fermented chili paste with a spicy, sweet, and savoury flavor – perfect for marinades and sauces.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Jasmine rice
65 g
Mushrooms
25 g
BBQ Sauce
(Contains: Mosterd)
1 piece
Garlic
50 g
Mangetout
100 g
Pork mince
(May be present: Mosterd, Selderij, Soja, Gluten, Tarwe, Ei)
½ piece
Carrot
15 g
Gochujang
(Contains: Gluten, Soja, Tarwe)
Not included in your delivery
½ tablespoon
[Reduced salt] soy sauce
½ tablespoon
Sunflower oil
1 tablespoon
White wine vinegar
40 milliliters
Water for the sauce
½ teaspoon
Sugar
to taste
Honey [or plant-based alternative]
to taste
Salt
Nutrition Values
Energy (kJ)2863 kJ
Calories684 kcal
Fat25.9 g
Saturated Fat7.1 g
Carbohydrate89.4 g
Sugar19.3 g
Dietary Fiber6.4 g
Protein30.2 g
Salt2.9 g
Trans Fat0.1 g
Potassium534.7 mg
Calcium51.5 mg
Iron0.3 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
•Saucepan
•Peeler or Cheese Slicer
•Large Frying Pan
•Bowl
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Meanwhile, slice the mushrooms.
- Heat a drizzle of sunflower oil in a large frying pan over medium-high heat.
- Fry the mince with the mushrooms for 6 - 7 minutes, separating the mince as you do so.
Did you know... the mince in this recipe contains zinc, a mineral that supports the normal function of the immune system.
2
- Use a peeler or cheese slicer to shave the carrot into thin ribbons.
- In a bowl, combine the carrot ribbons with the sugar, half of the white vinegar and a pinch of salt.
- Set aside until serving, stirring occasionally.
3
- Meanwhile, crush or mince the garlic.
- If preferred, carefully discard the tough ends of the mangetout.
- To the frying pan, add the mangetout, the gochujang* and the garlic.
- Stir-fry for 2 - 3 minutes, then deglaze with the water for the sauce and the rest of the white wine vinegar.
*Take care, this ingredient is spicy! Use as preferred.
4
- Stir in the honey and the soy sauce, then reduce the heat and simmer for 1 - 2 minutes.
- Stir in the BBQ sauce and then remove from the heat.
- Serve the rice on deep plates and top with the stir-fry.
- Serve the pickled carrot alongside.
