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
6 g
Ginger
30 g
Chili Pepper
1 unit
Sesame Oil
1 tbsp
Jasmine Rice
0.75 cup
Sugar Snap Peas
113 g
Vegetarian Oyster Sauce
0.25 cup
Sugar
1 tsp
Salt and Pepper
0.25 tsp
Carrot, julienned
113 g
Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Trim sugar snap peas. Peel, then mince or grate garlic. Finely chop chili pepper, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)
Stir together the garlic, 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.
While the rice cooks, heat a large non-stick pan over medium heat. When hot, add half the garlic-ginger oil, then pork. Cook, stirring occasionally, until golden-brown and cooked through, 3-4 min. ** Transfer pork to a plate. Cover with foil to keep warm.
Add the remaining garlic-ginger oil to the same pan. Add the sugar snap peas and carrots. Cook, stirring often, until tender-crisp, 2-3 min. Add vegetarian oyster 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. (NOTE: Reference Heat Guide.)
770
kcal
Calories
3222
kJ
Energy (kJ)
28
g
Fat
8
g
Saturated Fat
96
g
Carbohydrate
18
g
Sugar
7
g
Dietary Fiber
34
g
Protein
80
mg
Cholesterol
1860
mg
Sodium
with Beyond Meat®, Zucchini and Carrots
