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Jenn Horton
Italian stir fry with vegage chop
Italian wok dish with vegagehakt, vegetables and rice
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Ingredients
Directions
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Slice the garlic. Heat the oil in a frying pan. Add the salad mix, thyme, pepper and salt, and cook over a high heat for 3 minutes.
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Add the rice and scoop. Add the water, crumble the bouillon tablet and bring to the boil.
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Let the rice cook over medium heat for 4 minutes until all the water has been absorbed.
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In the meantime, heat the oil in a stir frying pan the mushroom mix, pesto and garlic for 4 minutes on high heat.
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Add the stir-fry mince and cook for 2 minutes. Season with pepper and salt. Serve the rice with the minced meat mixture.
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Nutrition
505Calories
Sodium31% DV735mg
Fat28% DV18g
Protein32% DV16g
Carbs22% DV66g
Fiber20% DV5g
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