avec sauce soya épicée et riz à la coriandre
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.
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Tags
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
- 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.
- Add half the cilantro to rice. Season with salt, then fluff rice with a fork.
- Divide rice between bowls, then top with veggies and pork mixture.
- Sprinkle remaining cilantro over top.
650
kcal
Calories
25
g
Fat
8
g
Saturated Fat
73
g
Carbohydrate
9
g
Sugar
4
g
Dietary Fiber
34
g
Protein
80
mg
Cholesterol
1210
mg
Sodium
0.2
g
Trans Fat
1400
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
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