sur riz collant aromatisé à la citronnelle
Ce bol rapide et facile à préparer s'inspire des saveurs audacieuses du Vietnam! Des saveurs sucrées et salées s'unissent grâce au porc caramélisé avec de la cassonade et des aromates relevés. Découvrez la citronnelle parfumée ce soir! 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) • Oignon vert • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Cassonade (sucre de canne, mélasse) • Sriracha (piments, sucres (sucre, glucose), eau, sel, ail, huile végétale, gomme xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium) • Citronelle • 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
- 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, add rice and lemongrass, then reduce heat to medium-low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- 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 the pan is 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. (NOTE: Reference heat guide). Cook, stirring often, until bok choy leaves wilt.
- Remove from heat, then season with salt and pepper.
- Remove and discard lemongrass. 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.
750
kcal
Calories
29
g
Fat
12
g
Saturated Fat
98
g
Carbohydrate
23
g
Sugar
3
g
Dietary Fiber
32
g
Protein
80
mg
Cholesterol
2000
mg
Sodium
0.2
g
Trans Fat
950
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
avec Beyond Meat®, courgettes et carottes
