with Sticky Lemongrass-Scented Rice
This quick and easy bowl is inspired by the bold flavours of Vietnam, and features caramelized pork and zesty aromatics. Get to know fragrant lemongrass at the dinner table tonight. Ingredients: Ground pork • Bok choy • Jasmine rice • Vegetarian oyster sauce (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) (soy) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Green onion • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Lemongrass • Red chili pepper.
Allergens
Utensils
Tags
Ground Pork
250 g
Jasmine Rice
0.75 cup
Shanghai Bok Choy
2 unit
Crispy Shallots
28 g
Ginger-Garlic Puree
2 tbsp
Green Onion
2 unit
Lemongrass
1 unit
Chili Pepper
1 unit
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
- 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, add rice and lemongrass, then reduce heat to medium-low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- 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, stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies. (NOTE: Reference heat guide). Cook, stirring often, until bok choy leaves wilt.
- Remove from heat, then season with salt and pepper.
- Remove and discard lemongrass. 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.
750
kcal
Calories
29
g
Fat
12
g
Saturated Fat
98
g
Carbohydrate
23
g
Sugar
3
g
Dietary Fiber
32
g
Protein
80
mg
Cholesterol
2000
mg
Sodium
0.2
g
Trans Fat
950
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
