avec légumes sautés
Goûtez à toutes les saveurs délicieuses des raviolis chinois, sans la pâte! Les oignons verts ajoutent plus de jus et de goût au mélange de porc haché, tandis au le gingembre aromatique, le brocoli, les pois sucrés et les champignons rehaussent ce plat d’inspiration chinoise. « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion.
Allergens
Utensils
Tags
Porc haché
250 g
Courgette
1 unit(s)
Champignons
113 g
Edamame
113 g
Oignons verts
2 unit(s)
Purée de gingembre et d’ail
2 tbsp
Sauce hoisin
4 tbsp
Sel d'ail
1 tsp
Sauce aux piments et à l’ail
1 tbsp
Chapelure panko
0.33 cup
Sauce soja
0.5 tbsp
Sel
0.255 tsp
Huile
0.5 tbsp
Poivre
0.125 tsp
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Halve mushrooms (or quarter, if very large).
- Halve green onions crosswise, keeping white and green parts separate. Thinly slice green onion greens. Finely chop green onion whites.
- Add mushrooms, half the garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
- Roast in the middle of the oven for 10 min. (NOTE: Mushrooms will continue to roast in step 4.)
- Meanwhile, add panko, soy sauce, green onion whites, half the ginger-garlic puree and 1/4 tsp (1/2 tsp) salt to a large bowl.
- Crumble in pork. (TIP: If you prefer a more tender meatball, add an egg to mixture.) Season with pepper, then combine.
- Roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl).
- Remove baking sheet from the oven. Carefully toss mushrooms, then push to one side of baking sheet.
- Arrange meatballs on the other side of sheet with mushrooms. (NOTE: For 4 ppl, arrange meatballs on another baking sheet.)
- Roast in the middle of the oven until mushrooms are golden-brown and meatballs are cooked through, 10-12 min.** (NOTE: For 4 ppl, roast meatballs in the top of the oven. Continue to roast mushrooms in the middle of the oven.)
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add zucchini and edamame. Season with remaining garlic salt and pepper. Cook, stirring often, until zucchini is tender, 5-6 min.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- When meatballs are done, combine hoisin sauce, remaining ginger-garlic puree and 2 tbsp (4 tbsp) water in the same pan (from step 5). Cook over medium, stirring occasionally, until warmed through, 1 min.
- Remove from heat. Add meatballs, then toss to coat.
- Divide veggies between plates. Top with mushrooms, meatballs and any remaining sauce from the pan.
- Drizzle with chili garlic sauce, if desired.
- Sprinkle green onion greens over top.
550
kcal
Calories
28
g
Fat
9
g
Saturated Fat
40
g
Carbohydrate
15
g
Sugar
5
g
Dietary Fiber
37
g
Protein
80
mg
Cholesterol
1620
mg
Sodium
0.2
g
Trans Fat
1250
mg
Potassium
150
mg
Calcium
5
mg
Iron
avec pico de gallo et vinaigrette crémeuse à la lime
