with Ginger, Sugar Snap Peas and Bok Choy
Ah, ginger and pork – the two go together like Ginger Rogers and Fred Astaire. This lip-smacking pair will be swinging across your taste buds tonight on a bed of pillowy jasmine rice. This dinner is sure to have you dancing!
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
Shanghai Bok Choy
113 g
Sugar Snap Peas
113 g
Salt
0.25 tsp
Pepper
0.063 tsp
Sweet Bell Pepper
160 g
Before starting, wash and dry all produce. Heat Guide for Step 6: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 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, then halve snap peas. Core, then cut pepper into 1/2-inch pieces. Cut bok choy into 1-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Stir together garlic puree, ginger and sesame oil in a small bowl.
Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high 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, then cover to keep warm. Carefully discard excess fat.
Reduce heat to medium, then add remaining garlic-ginger oil, snap peas, peppers and bok choy to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add soy sauce, hoisin sauce, pork and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until warmed through, 1-2 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then season with salt, to taste. Divide rice between bowls. Top with stir-fry. Sprinkle 1/4 tsp chilis over top. (NOTE: Reference heat guide.)
760
kcal
Calories
22
g
Fat
8
g
Saturated Fat
96
g
Carbohydrate
19
g
Sugar
3
g
Dietary Fiber
33
g
Protein
81
mg
Cholesterol
1470
mg
Sodium
