Teriyaki & Ginger Plant-Based Mince Stir-Fry
with Sesame Dressing & Crispy Shallots
- Soy
- Eggs
- Wheat
- Gluten
- Sesame
- Celery
- May contain traces of allergens
- Eggs
- Fish
- Gluten
- Milk
- Tree nuts
- Sesame
- Soy
- Cashew
- Almond
A plant-based mince stir-fry isn’t complete without veggies and a sticky dark sauce. Make sure it coats everything, and use that rice to soak it up - you don’t want to leave a drop of this punchy flavour combo in the bowl!
Ingredients
1 packet
Crispy Shallots
200 g
Plant-Based Mince
(Contains: Soy; )
1 packet
Garlic Paste
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Fish, Milk, Cashew, Almond)
1 packet
Asian Stir-Fry Mix
(Contains: Celery; )
1 packet
Teriyaki Sauce
(Contains: Soy, Sesame; )
1 packet
Basmati Rice
1 packet
Ginger Paste
1 packet
Soy Sauce Mix
(Contains: Soy, Wheat, Gluten; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, rinse with warm water and set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add Asian stir-fry mix and cook, stirring, until softened, 1-2 minutes. TIP: For best results, drain the oil from the pan before cooking the sauce.
• Add ginger paste and garlic paste and cook, until fragrant, 1 minute. • Add teriyaki sauce, soy sauce mix, the brown sugar and sesame oil and cook, tossing until slightly reduced, 30 seconds. Season to taste.
• Divide rapid rice between bowls. • Top with teriyaki and ginger plant-based mince stir-fry. • Drizzle over sesame dressing. Garnish with crispy shallots to serve. Enjoy! Little cooks: Help sprinkle over the crispy shallots!
