Gingery Pineapple Stir-Fry
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Gingery Pineapple Stir-Fry

Gingery Pineapple Stir-Fry

with Veggies and Crispy Shallot Rice

This scrumptious dinner is welcome on the table any night of the week. Juicy and sweet pineapple pieces are stir fried together with a tasty combination of ground pork and beef as well as carrots and bok choy. Finished in a luxurious gravy-like sauce, it all sits pretty atop crispy shallot-studded rice......get ready to dig in!

Allergens:
Soy
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef and Pork Mix

¾ cup

Basmati Rice

1 unit(s)

Shanghai Bok Choy

95 g

Pineapple

56 g

Carrot, julienned

30 g

Ginger

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp

Gravy Spice Blend

(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)

28 g

Crispy Shallots

(Contains Wheat)

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

0.07 tsp

Salt*

0.07 tsp

Pepper*

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Nutrition Values

Calories820 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate102 g
Sugar21 g
Dietary Fiber5 g
Protein34 g
Cholesterol75 mg
Sodium2560 mg
Trans Fat0.4 g
Potassium850 mg
Calcium125 mg
Iron5 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

Medium Pot
Large Non-Stick Pan

Instructions

1
  • Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
2
  • Meanwhile, peel then mince or grate ginger.
  • Separate bok choy leaves and stems, then cut into 1-inch pieces.
  • Cut pineapple into 1/2 -inch pieces.
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then pineapple, bok choy stems and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until lightly charred, 2-3 min.
  • Add the bok choy leaves and carrots. Cook, stirring often, until leaves have wilted, 2-3 min. Transfer veggies to a plate.
4
  • Reheat same pan from step 3 over medium-high.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and pork mix. Cook, breaking up into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat.
5
  • Add 1 tbsp butter (dbl for 4 ppl), then swirl pan until melted, 30 sec
  • Add ginger (NOTE: Reference ginger guide.) and cook, stirring often until fragrant, 1 min.
  • Add gravy spice mix and stir to coat.
  • Add soy sauce mirin blend , oyster sauce, and 1/2 cup water (dbl both for 4 ppl).
  • Cook, stirring regularly until sauce thickens, 2-3 min.
  • Add veggies. Stir to coat.
6
  • Fluff rice with a fork, then stir in half the crispy shallots.
  • Divide rice between plates.
  • Top rice with beef, veggies and any remaining sauce in the pan.
  • Sprinkle remaining crispy shallots and over top.