with Peppers 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-miso sauce. This dinner is sure to have you dancing!
Allergens
Utensils
Tags
Ground Pork
250 g
Ginger-Garlic Puree
2 tbsp
Chili Pepper
1 unit
Miso Broth Concentrate
1 unit
Hoisin Sauce
0.25 cup
Sesame Oil
1 tbsp
Jasmine Rice
0.75 cup
Snow Peas
113 g
Salt
0.25 tsp
Pepper
0.063 tsp
Sweet Bell Pepper
1 unit
Oil
0.5 tbsp
Before starting, wash and dry all produce.Heat Guide for Step 6: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
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 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 chilies!)Stir together ginger-garlic puree and sesame oil in a small bowl.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, half the ginger-garlic oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer to a plate, then cover to keep warm. Carefully discard excess fat.
Reduce heat to medium, then add snow peas, peppers and remaining ginger-garlic oil to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add miso broth concentrate, hoisin sauce, pork and 1/4 cup (1/2 cup) 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 sweet ginger pork stir-fry. Sprinkle 1/4 tsp (1/2 tsp) chilies over top. (NOTE: Reference heat guide.)
750
kcal
Calories
23
g
Fat
7
g
Saturated Fat
92
g
Carbohydrate
17
g
Sugar
3
g
Dietary Fiber
33
g
Protein
75
mg
Cholesterol
830
mg
Sodium
