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JAMIE’S SWEET & SOUR VEGGIE STIR-FRY WITH FLUFFY RICE & PEANUT SPRINKLE Stir-frying veggies quickly and at a high temperature is a great way to keep in maximum nutrients, plus they keep their super-fresh crunch, too. It’s a quick method of cooking, so make sure you’re prepared before you start, as once you get going you won’t have time to be chopping and prepping. Red bell peppers are high in vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Bonus!
with
Make more than a meal with HelloFresh
▲ 30 minutes gluten free
dairy free
veggie
broccolini
white rice
pineapple
cornstarch
lime
soy sauce
scallions
sugar snap peas
red bell pepper
ginger
garlic
unsalted peanuts
Serves 2
baby broccoli ••6 ounces white rice ••8 ozcuppineapple ••1 tablespoon cornstarch ••1 lime ••1½ tablespoons soy sauce ••
scallions ••46 ounces sugar snap peas ••1 red bell pepper ••1 thumb-sized piece of ginger ••2 cloves of garlic •• cup unsalted peanuts ••
3/4
HelloFresh are proud to support the Jamie Oliver Food Foundation, a California based 501(c)(3) non-profit organization
1/3
Good to have at home: olive oil Nutrition per serving: CALORIES
FAT
SAT FAT
PROTEIN
CARBS
SUGAR
SALT
FIBER
680 cal
23 g
4g
22 g
108 g
25 g
753 mg
14 g
Allergens: peanuts, soy 1. Fill 2 medium pots with salted water, place on a high heat and bring to a boil.
3. Meanwhile, add the rice to the other pot of boiling water and cook for 15 to 20 minutes, or until tender. Drain in a strainer, then place the strainer over the warm pot. Season with a little sea salt, cover with a lid and set aside off the heat. 4. Meanwhile, drain any pineapple juice into a bowl, add the cornstarch, ¼ cup of cold water, half the lime juice and the soy sauce. Mix well until smooth. 5. Trim the scallions and slice at an angle into ½ inch chunks. Trim the sugar snap peas, then halve, seed and slice the bell pepper into strips. Peel and thinly slice the ginger, and thinly slice the garlic. Slice the cooled baby broccoli into small chunks. 6. Place a large non-stick frying pan on a medium-high heat, scatter in the peanuts and toast lightly for one minute until golden brown, then tip onto a board and roughly chop. Return the pan to the heat.
8. Add the sugar snap peas, and cook for a further 2 to 3 minutes, tossing in the baby broccoli for the final minute. 9. Pour in the pineapple sauce and toss well until bubbling and the veggies are hot, but not overcooked – if it dries up quickly, add a good splash of water. 10. Serve immediately with the rice, the remaining lime cut into wedges for squeezing over, and the peanuts scattered on top.
JamieO
Well done, enjoy and don’t forget to snap it and share it! #hellojamie For more inspiration visit jamieoliver.com & HelloFresh.com
Recipe © Jamie Oliver, Images © JOEL, Photography James Lyndsay.
2. Trim the baby broccoli, then add to one of the pots and cook for 3 minutes, then drain and let cool.
7. Place the pineapple chunks and bell pepper in the pan, cook for 30 seconds, or until slightly charred – don’t stir them yet. Add 1 tablespoon of oil, the garlic, ginger and scallions, then stir-fry for 1 minute.
Serves 4
baby broccoli ••121 ounces white rice ••8 ozcups pineapple ••2 tablespoons ••2 limes cornstarch ••3 tablespoons soy sauce ••
scallions ••512ounces sugar snap peas ••2 redounces bell peppers ••2 thumb-sized ••3 cloves of garlicpieces of ginger ••¾ cup unsalted peanuts ••
1/2
HelloFresh are proud to support the Jamie Oliver Food Foundation, a California based 501(c)(3) non-profit organization
Good to have at home: olive oil Nutrition per serving: CALORIES
FAT
SAT FAT
PROTEIN
CARBS
SUGAR
SALT
FIBER
616 cal
20 g
3g
22 g
99 g
17 g
747 mg
13 g
Allergens: peanuts, soy 1. Fill 2 large pots with salted water, place on a high heat and bring to a boil.
3. Meanwhile, add the rice to the other pot of boiling water and cook for 15 to 20 minutes, or until tender. Drain in a strainer, then place the strainer over the warm pot. Season with a little sea salt, cover with a lid and set aside off the heat. 4. Meanwhile, drain any pineapple juice into a bowl, add the cornstarch, ½ cup of cold water, half the lime juice and the soy sauce. Mix well until smooth. 5. Trim the scallions and slice at an angle into ½ inch chunks. Trim the sugar snap peas, then halve, seed and slice the bell peppers into strips. Peel and thinly slice the ginger, and thinly slice the garlic. Slice the cooled baby broccoli into small chunks. 6. Place a large non-stick frying pan on a medium-high heat, scatter in the peanuts and toast lightly for one minute until golden brown, then tip onto a board and roughly chop. Return the pan to the heat.
8. Add the sugar snap peas, and cook for a further 2 to 3 minutes, tossing in the baby broccoli for the final minute. 9. Pour in the pineapple sauce and toss well until bubbling and the veggies are hot, but not overcooked – if it dries up quickly, add a good splash of water. 10. Serve immediately with the rice, the remaining lime cut into wedges for squeezing over, and the peanuts scattered on top.
JamieO
Well done, enjoy and don’t forget to snap it and share it! #hellojamie For more inspiration visit jamieoliver.com & HelloFresh.com
Recipe © Jamie Oliver, Images © JOEL, Photography James Lyndsay.
2. Trim the baby broccoli, then add to one of the pots and cook for 3 minutes, then drain and let cool.
7. Place the pineapple chunks and bell pepper in the pan, cook for 1 minute, or until slightly charred – don’t stir them yet. Add 1 tablespoon of oil, the garlic, ginger and scallions, then stir-fry for 1 minute.
