avec poivrons et céleri
Ingrédients : Porc haché • Nouilles chow mein (farine de blé, eau, carbonate de potassium, colorant alimentaire (jaune #5), sorbate de potassium) (blé) • Poivron • 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) • Sauce aux piments et à l’ail (eau, piments forts, glucose, ail, sel, vinaigre, amidon de maïs modifié, ail séché, huile de canola, huile de soja, poivron rouge séché, gomme de xanthane, acide acétique, acide citrique, oléorésine de paprika, caramel, sorbate de potassium, benzoate de sodium) • Gingembre • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Mélange d’épices pour sauce brune (farine de blé (blé), sauce soya déshydratée [sauce soya (soya, blé, sel), maltodextrine, sel], poudre d'oignon, poudre d'ail, sucres (extrait sec de sirop de maïs, maltodextrine), extrait de levure, dioxyde de silicium, huile de canola, colorant caramel) (soya, blé) • Céleri • Ail • Oignon vert.
Allergens
Utensils
Tags
Porc haché
250 g
Nouilles chow mein
200 g
Poivron
1 unit(s)
Céleri
3 unit(s)
Oignons verts
2 unit(s)
Gousses d'ail
3 unit(s)
Gingembre
30 g
Sauce aux huîtres végétarienne
0.25 cup
Sauce aux piments et à l’ail
2 tbsp
Mélange d'épices pour sauce
20 g
Échalotes frites
28 g
Huile
1.5 tbsp
Sucre
2 tsp
Poivre
0.125 tsp
Sel
0.125 tsp
- Before starting, wash and dry all produce.
- To a large pot, add 10 cups hot water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Thinly slice celery crosswise.
- Thinly slice green onions.
- Peel, then mince or grate garlic.
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger. (NOTE: Add more ginger if you like it tangy!)
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then celery. Cook for 1-2 min, stirring occasionally, until starting to soften.
- Add peppers. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Meanwhile, reheat the same pan (from step 2) over medium-high.
- When the pan is 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.**
- Sprinkle 2 tsp (4 tsp) sugar over top. Cook for 2-3 min, stirring often, until pork is dark golden.
- To the pan with pork, add Gravy Spice Blend, garlic and ginger. Cook for 1 min, stirring often, until aromatics are fragrant and pork is coated.
- Add 3/4 cup (1 1/2 cups) water, vegetarian oyster sauce and half the chili-garlic sauce. Bring to a simmer.
- Once simmering, cook for 1-3 min, stirring often, until sauce thickens slightly.
- Remove from heat, then add veggies. Season with pepper, to taste, then stir to combine.
- Meanwhile, add chow mein noodles to the boiling water. Cook for 1-2 min, uncovered until tender. Reserve 1/4 cup (1/2 cup) noodle cooking water.
- Drain noodles, then rinse under warm water. Return noodles to the same pot. Using a pair of scissors, cut up noodles in the pot.
- Add 1/2 tbsp (1 tbsp) oil and half the green onions, then toss to combine.
- Cover to keep warm.
- To the pot with chow mein, add pork, veggies, sauce and reserved noodle cooking water.
- Season with salt and pepper, then toss to combine. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)
- Divide chili-garlic pork noodles and any remaining sauce in the pot between plates.
- Sprinkle with crispy shallots and remaining green onions.
- Drizzle remaining chili-garlic sauce over top.
880
kcal
Calories
41
g
Fat
14
g
Saturated Fat
92
g
Carbohydrate
18
g
Sugar
4
g
Dietary Fiber
42
g
Protein
105
mg
Cholesterol
2210
mg
Sodium
0.2
g
Trans Fat
900
mg
Potassium
75
mg
Calcium
7
mg
Iron
