Hoisin Stir-Fry with Peanuts
over rice with mince, mushrooms & coriander
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
100 g
Seasoned minced meat blend
(May be present Celery, Soy, Gluten, Egg, Mustard)
25 g
Hoisin sauce
(Contains Soy, Wheat, Sesame)
½ piece
Carrot
125 g
Mushrooms
10 milliliters
Soy sauce
(Contains Soy, Wheat)
5 g
Ginger paste
1 piece
Garlic
5 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
5 g
Fresh coriander
(May be present Celery)
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
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 the 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.
- Serve the rice on deep plates and top with the stir-fry.
- Garnish with the coriander and the peanuts.