with Ginger and Snow Peas
Ah, ginger and pork – the two go together like Ginger Rogers and Fred Astaire. This lip-smacking pair will be swinging across your tastebuds tonight on a bed of pillowy jasmine rice and topped with a tasty hoisin-soy sauce. This dinner is sure to have you dancing! Ingredients: Ground pork • Jasmine rice • Snow peas • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Ginger • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sesame oil • Red chili pepper.
Allergens
Utensils
Tags
Ground Pork
250 g
Garlic Puree
1 tbsp
Ginger
30 g
Chili Pepper
1 unit(s)
Hoisin Sauce
4 tbsp
Sesame Oil
1 tbsp
Snow Peas
113 g
Jasmine Rice
0.75 cup
Soy Sauce
1 tbsp
Salt
0.25 tsp
Pepper
0.063 tsp
- Add 1 1/4 cups (2 1/1 cups) water and 1/8 tsp (1/4 tsp) salt 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 (2 tbsp) ginger.
- 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.
- Trim, then halve snow peas.
- Core, then cut pepper into 1/2-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.
- 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, snow peas and peppers to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
- Add soy sauce, hoisin sauce, pork and 2 tbsp (4 tbsp) water. 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.)
720
kcal
Calories
28
g
Fat
9
g
Saturated Fat
87
g
Carbohydrate
13
g
Sugar
2
g
Dietary Fiber
31
g
Protein
80
mg
Cholesterol
1110
mg
Sodium
0.2
g
Trans Fat
700
mg
Potassium
50
mg
Calcium
4.5
mg
Iron
