with Linguine and Veggies
Peanut butter lovers, rejoice! The nutty aroma and subtle creaminess of peanut butter boost this deeply delicious sauce. It's the perfect pairing for slurpy noodles and crisp vegetables.
Allergens
Utensils
Tags
Ground Beef and Pork Mix
250 g
Linguine
170 g
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
2 unit(s)
Red Onion
1 unit(s)
Peanuts, chopped
28 g
Ginger Sauce
4 tbsp
Honey-Garlic Sauce
4 tbsp
Peanut Butter
2 unit(s)
Beef Stock Powder
1 tbsp
Garlic Salt
1 tsp
Salt
0.125 tsp
Oil
0.5 tbsp
Butter
1 tbsp
Pepper
0.125 tsp
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, separate bok choy leaves, then cut into 1-inch pieces.(TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
- While linguine cooks, heat a large non-stick pan over medium heat.
- When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)
- Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer peanuts to a plate.
- Add peanut butter and 1/4 cup (1/2 cup) warm water to a medium bowl. Whisk until smooth.
- Add ginger sauce, honey-garlic sauce and half the beef stock powder. Whisk to combine.
- Meanwhile, heat the same pan (from step 3) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.
- Add onions, peppers, and bok choy. Season with half the garlic salt and pepper, then stir to combine.
- Cover and cook, stirring occasionally, until tender-crisp, 3-4 min.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high.
- When the pan is hot, beef and pork mix to the dry pan. Season with remaining garlic salt, remaining beef stock powder and pepper.
- Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** If desired, carefully drain and discard excess fat.
- Add sauce mixture and veggies. Bring to a simmer.
- Cook, stirring often, until sauce is warmed through and fragrant, 1 min.
- Add sauce meat and veggie mixture to pot of linguine. Season with salt and pepper, then toss to combine. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time, until desired consistency is reached.)
- Divide linguine and any remaining sauce in the pot between plates.
- Sprinkle peanuts over top.
980
kcal
Calories
38
g
Fat
13
g
Saturated Fat
120
g
Carbohydrate
39
g
Sugar
9
g
Dietary Fiber
42
g
Protein
90
mg
Cholesterol
2020
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
200
mg
Calcium
6.5
mg
Iron
