with Sweet Peppers and Snap Peas
This family dinner is quick and easy to make, and it's packed with bold flavours. You'll love the ground pork, sugar snap peas and peppers in our sweet and savoury sauce. Ingredients: Ground pork • Sweet bell pepper • Basmati rice • Sugar snap peas • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Rice vinegar (rice vinegar, sugar, salt) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Cornstarch • Green onion.
Allergens
Utensils
Tags
Ground Pork
250 g
Basmati Rice
0.75 cup
Sugar Snap Peas
113 g
Sweet Bell Pepper
1 unit
Green Onion
2 unit
Crispy Shallots
28 g
Soy Sauce
2 tbsp
Ginger-Garlic Puree
2 tbsp
Seasoned Rice Vinegar
2 tbsp
Brown Sugar
1 tbsp
Cornstarch
9 g
Oil
1 tbsp
Salt
0.188 tsp
Pepper
0.063 tsp
Butter
1 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, trim, then halve snap peas.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then green onion whites, snap peas and peppers. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- Remove from heat, transfer veggies to a plate.
- Meanwhile, to a medium bowl, add vinegar, brown sugar, ginger-garlic puree, soy sauce, cornstarch and 1/2 cup (3/4 cup) water. Season with pepper, then whisk to combine.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Add prepared sauce. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Add veggies to the pan, then cook for 1-2 min, stirring often, until warmed through.
- Fluff rice with a fork, then stir in half the crispy shallots and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.
- Divide rice between bowls. Top with pork-veggie mixture.
- Sprinkle remaining green onions and remaining crispy shallots over top.
870
kcal
Calories
41
g
Fat
17
g
Saturated Fat
90
g
Carbohydrate
16
g
Sugar
4
g
Dietary Fiber
38
g
Protein
115
mg
Cholesterol
1610
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
100
mg
Calcium
5.5
mg
Iron
