with Ginger, Sugar Snap Peas and Carrots
Ah, ginger and pork. The two go together like Ginger Rogers and Fred Astaire. Swinging across your taste buds tonight is this lip-smacking pair served on a bed of pillowy jasmine rice and finished with a tasty oyster-soy sauce. Dinner is sure to have you dancing tonight!
Allergens
Utensils
Tags
Ground Pork
250 g
Garlic Puree
1 tbsp
Ginger
30 g
Chili Pepper
1 unit
Soy Sauce
2 tbsp
Hoisin Sauce
0.25 cup
Sesame Oil
1 tbsp
Jasmine Rice
0.75 cup
Carrot, julienned
113 g
Sugar Snap Peas
227 g
Sugar
1 tsp
Salt and Pepper
0.25 tsp
Before starting, wash and dry all produce.Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Trim snap peas. Finely chop chili pepper, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)
Stir together garlic puree, ginger and sesame oil in a small bowl.
Add rice to the pot of boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium heat. When hot, add half the garlic-ginger oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.\*\* Transfer pork to a plate and cover to keep warm.
Add remaining garlic-ginger oil to the same pan, then add snap peas and carrots. Cook, stirring often, until tender-crisp, 2-3 min. Add soy sauce, hoisin sauce, pork and 1 tsp sugar (dbl for 4 ppl). Cook, stirring often, until warmed through, 1 min. Season with pepper.
Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with stir-fry and sprinkle over 1/4 tsp chili peppers. (NOTE: Reference heat guide.)
800
kcal
Calories
28
g
Fat
9
g
Saturated Fat
100
g
Carbohydrate
19
g
Sugar
5
g
Dietary Fiber
35
g
Protein
80
mg
Cholesterol
1540
mg
Sodium
