avec pois mange-tout et noix de cajou
Moo shu : Amusant à dire et encore meilleur à manger! De succulentes boulettes de porc assaisonnées de notre mélange d'épices moo shu et nappées de sauce au chili doux se distinguent dans ce plat audacieux inspiré des plats à emporter chinois.
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
Beurre non salé
1 tbsp
Sel
0.313 tsp
Poivre
0.125 tsp
Huile
0.5 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.
1000
kcal
Calories
45
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
avec pois mange-tout et noix de cajou
avec pois mange-tout et noix de cajou
avec maïs grillé et concombres marinés
