with 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) • Green onion • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Cornstarch.
Allergens
Utensils
Tags
Ground Pork
250 g
Basmati Rice
0.75 cup
Sugar Snap Peas
113 g
Sweet Bell Pepper
1 unit(s)
Green Onion
2 unit(s)
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 cup (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.
- Once water is boiling, add rice, then reduce heat to low. Cover and cook 12-14 min, until rice is tender and liquid 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 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 2) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Add prepared sauce. Cook 2-3 min, stirring occasionally, until sauce thickens slightly.
- Add veggies to the pan. Cook 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.
810
kcal
Calories
38
g
Fat
16
g
Saturated Fat
91
g
Carbohydrate
16
g
Sugar
4
g
Dietary Fiber
34
g
Protein
95
mg
Cholesterol
1590
mg
Sodium
0.5
g
Trans Fat
800
mg
Potassium
100
mg
Calcium
5.5
mg
Iron
