avec bok choy et noix de cajou
Cet audacieux mets inspiré des repas pour emporter de cuisine chinoise met en vedette de succulentes boulettes de porc assaisonnées aux épices moo shu, puis enrobées d’une sauce au chili doux.
Allergens
Utensils
Tags
Porc haché
250 g
Riz au jasmin
0.75 cup
Poivron
1 unit(s)
Bok choy de Shanghai
2 unit(s)
Oignons verts
1 unit(s)
Gousses d'ail
1 unit(s)
Chapelure panko
0.25 cup
Noix de cajou, hachées
56 g
Sauce au chili doux
4 tbsp
Huile de sésame
1 tbsp
Concentré de bouillon de poulet
1 unit(s)
Mélange d'épices Moo Shu
1 tbsp
Huile
0.5 tbsp
Poivre
0.125 tsp
Sel
0.313 tsp
Beurre non salé
1 tbsp
- Add 1 cup (2 cups) water and broth concentrate to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Line a baking sheet with parchment paper.
- Add pork, panko, 1/2 tbsp (1 tbsp) Moo Shu Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture.)
- Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
- Arrange on the prepared baking sheet.
- Roast in the top of the oven, turning halfway, until cooked through, 12-14 min.**
- Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until peppers begin to soften, 1 min.
- Add bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Add sweet chili sauce, garlic and 1/4 cup (1/2 cup) water to the same pan.
- Bring sauce to a simmer, then reduce heat to medium-low.
- Add meatballs and sesame oil.
- Cook, stirring often, until sauce thickens slightly and meatballs are coated, 1 min.
- Fluff rice with a fork, then stir in green onions, half the cashews and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with veggies and meatballs.
- Spoon any remaining sauce over meatballs.
- Sprinkle with remaining cashews.
980
kcal
Calories
46
g
Fat
14
g
Saturated Fat
107
g
Carbohydrate
22
g
Sugar
5
g
Dietary Fiber
38
g
Protein
95
mg
Cholesterol
1180
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
175
mg
Calcium
7.5
mg
Iron
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