sur riz collant aromatisé à la citronnelle
Ingrédients : Porc haché • Bok choy • Riz au jasmin • Sauce aux huîtres végétarienne (eau, sucres (sucre, mélasse de fantaisie), sel, amidon de maïs modifié, sauce soya (soya, maltodextrine, sel), protéine de soya hydrolysée, jus de champignon concentré, huile de soya, extrait de levure, arôme naturel (soya), gomme xanthane, acide phosphorique, caramel, sorbate de potassium, benzoate de sodium) (soya) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Cassonade (sucre de canne, mélasse) • Citronelle • Sriracha (piments, sucres (sucre, glucose), eau, sel, ail, huile végétale, gomme xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium) • Oignon vert • Piment chili rouge.
Allergens
Utensils
Tags
Porc haché
250 g
Riz au jasmin
0.75 cup
Bok choy de Shanghai
2 unit
Échalotes frites
28 g
Purée de gingembre et d’ail
2 tbsp
Oignons verts
2 unit
Citronnelle
1 unit
Piment
1 unit
Sauce aux huîtres végétarienne
0.25 cup
Cassonade
2 tbsp
Sriracha
2 tsp
Poivre
0.063 tsp
Sel
0.188 tsp
Huile
0.5 tbsp
- Before starting, 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.
- Wash and dry all produce.
- Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and add lemongrass, then reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Separate bok choy leaves from stems.
- Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Break up pork into smaller pieces. Add bok choy stems.
- Cook for 4-5 min, stirring often, until no pink remains in pork.**
- Add brown sugar and ginger-garlic puree. Cook for 2-3 min, stirring often, until mixture is fragrant and turns dark brown.
- Meanwhile, thinly slice green onions.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies.)
- To the pan with pork, stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies. (Like things spicy? Add more chilies!). Cook, stirring often, until bok choy leaves wilt.
- Remove from heat, then season with salt and pepper.
- Remove and discard lemongrass from rice. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots.
- Divide rice between bowls.
- Top with caramelized pork and bok choy mixture.
- Sprinkle with remaining green onions and remaining crispy shallots.
- Drizzle with sriracha and sprinkle any remaining chilies over top, if you like.
790
kcal
Calories
33
g
Fat
13
g
Saturated Fat
96
g
Carbohydrate
23
g
Sugar
2
g
Dietary Fiber
36
g
Protein
100
mg
Cholesterol
2020
mg
Sodium
0.2
g
Trans Fat
1000
mg
Potassium
175
mg
Calcium
5
mg
Iron
avec graines de sésame, carottes et pois mange-tout
avec pois mange-tout et graines de sésame
avec pois mange-tout et graines de sésame