with Lemongrass-Infused Rice
Ingredients: Ground pork • Shanghai bok choy • Jasmine rice • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Brown sugar • Lemongrass • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Green onion • Chili pepper.
Allergens
Utensils
Tags
Ground Pork
250 g
Jasmine Rice
0.75 cup
Shanghai Bok Choy
2 unit(s)
Crispy Shallots
28 g
Ginger-Garlic Puree
2 tbsp
Green Onion
2 unit(s)
Lemongrass
1 unit(s)
Chili Pepper
1 unit(s)
Vegetarian Oyster Sauce
0.25 cup
Brown Sugar
2 tbsp
Sriracha
2 tsp
Pepper
0.063 tsp
Salt
0.188 tsp
Oil
0.5 tbsp
- Before starting, 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.
- Wash and dry all produce.
- Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and add lemongrass, then reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Separate bok choy leaves from stems.
- Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Break up pork into smaller pieces. Add bok choy stems.
- Cook for 4-5 min, stirring often, until no pink remains in pork.**
- Add brown sugar and ginger-garlic puree. Cook for 2-3 min, stirring often, until mixture is fragrant and turns dark brown.
- Meanwhile, thinly slice green onions.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies.)
- To the pan with pork mixture, stir in oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies. (Like things spicy? Add more chilies!). Cook, stirring often, until bok choy leaves wilt.
- Remove from heat, then season with salt and pepper.
- Remove and discard lemongrass from rice. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots.
- Divide rice between bowls.
- Top with caramelized pork and bok choy mixture.
- Sprinkle with remaining green onions and remaining crispy shallots.
- Drizzle with sriracha and sprinkle any remaining chilies over top, if you like.
790
kcal
Calories
33
g
Fat
13
g
Saturated Fat
96
g
Carbohydrate
23
g
Sugar
2
g
Dietary Fiber
36
g
Protein
100
mg
Cholesterol
2020
mg
Sodium
0.2
g
Trans Fat
1000
mg
Potassium
175
mg
Calcium
5
mg
Iron
