Bols de porc au sésame

Nouveau

Rapido

< 650 calories

Épicée (au goût)

Bols de porc au sésame

avec sauce soya épicée et riz à la coriandre

10 min

Difficulté: 2/3

Asiatique

Ingrédients: Porc haché • Poivron • Riz étuvé • Bok choy de Shanghai • Champignons • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Huile de sésame • Miel • Sriracha (piments, sucres (sucre, glucose), eau, sel, ail, huile végétale, gomme xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium) • Coriandre.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Noix

Poisson

Gluten

Tags

Dinner-bowls

Rapido

< 650 calories

Épicée (au goût)

Ingrédients

Porc haché

250 g

Riz étuvé

0.75 cup

Bok choy de Shanghai

1 unit(s)

Coriandre

7 g

Champignons

113 g

Sauce soja

2 tbsp

Huile de sésame

0.5 tbsp

Miel

0.5 unit(s)

Poivron

1 unit(s)

Sriracha

2 tsp

Sel

0.13 tsp

Poivre

0.13 tsp

Preparation

Before starting, preheat the oven to 425°F. Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any dirt.)
Core, then cut pepper into 1/2-inch slices.
Thinly slice mushrooms.
Roughly chop cilantro.

On a parchment-lined baking sheet, add peppers, bok choy and half the sesame oil (use all for 4 servings). Season with salt and pepper. Toss to combine.
Roast in the middle of the oven for 8-10 min, until tender-crisp.

Meanwhile, to a medium bowl, add 2 tbsp (1/4 cup) water, soy sauce, half the honey (use all for 4 servings) and 1 tsp (2 tsp) sriracha. (TIP: Like things spicy? Add more sriracha!) Stir to combine, then set aside.

Heat a large non-stick pan over medium-high.
When the pan is hot, add pork to the dry pan. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
Add mushrooms. Cook for 3-4 min, stirring often, until softened.
Remove the pan from heat. Add spicy soy sauce, then stir to coat.