avec poivrons et pois mange-tout
Ingrédients : Porc haché • Poivron • Riz basmati • Pois sucrés • Sauce soya (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) (soya, sulfites, blé) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Cassonade (sucre de canne, mélasse) • Fécule de maïs • Oignon vert.
Allergens
Utensils
Tags
Porc haché
250 g
Riz basmati
0.75 cup
Pois sucrés
113 g
Poivron
1 unit(s)
Oignons verts
2 unit(s)
Échalotes frites
28 g
Sauce soja
2 tbsp
Purée de gingembre et d’ail
2 tbsp
Vinaigre de riz assaisonné
2 tbsp
Cassonade
1 tbsp
Fécule de maïs
9 g
Huile
1 tbsp
Sel
0.188 tsp
Poivre
0.063 tsp
Beurre
1 tbsp
- Before starting, 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 13-15 min, until rice is tender and water is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, trim, then halve snap peas.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then green onion whites, snap peas and peppers. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- Remove from heat, transfer veggies to a plate.
- Meanwhile, to a medium bowl, add vinegar, brown sugar, ginger-garlic puree, soy sauce, cornstarch and 1/2 cup (3/4 cup) water. Season with pepper, then whisk to combine.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Add prepared sauce. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Add veggies to the pan, then cook for 1-2 min, stirring often, until warmed through.
- Fluff rice with a fork, then stir in half the crispy shallots and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.
- Divide rice between bowls. Top with pork-veggie mixture.
- Sprinkle remaining green onions and remaining crispy shallots over top.
860
kcal
Calories
41
g
Fat
17
g
Saturated Fat
90
g
Carbohydrate
16
g
Sugar
4
g
Dietary Fiber
38
g
Protein
115
mg
Cholesterol
1610
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
100
mg
Calcium
5.5
mg
Iron
avec riz à l’ail et à la coriandre
cuit par les parents et les enfants
avec pommes de terre rôties et pois sucrés