avec porc au chili doux, arachides et légumes sautés
Ingrédients : Filet de porc • Crevette • Bok choy • 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) • Mélange mirin-soya (mirin salé (glucose, extrait de riz fermenté, eau, sel), eau, sauce soya (graines de soya, maltodextrine, sel), sel, arôme naturel (levure autolysée), acide citrique, sorbate de potassium, benzoate de sodium) (soya) • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Carottes • Arachides • Mélange d’épices moo shu (poudre d'ail, sucre (maltodextrine), épices, sauce de soya en poudre [sauce de soya (graines de soya, blé, sel), maltodextrine, sel], sel, dioxyde de silicium) (soya, blé, sulfites) • Oignon vert.
Allergens
Utensils
Tags
Filet de porc
340 g
Crevettes
285 g
Nouilles chow mein
200 g
Bok choy de Shanghai
2 unit(s)
Carotte, en juliennes
56 g
Poivron
1 unit(s)
Oignons verts
2 unit(s)
Mélange mirin-soja
4 tbsp
Sauce aux huîtres végétarienne
0.25 cup
Sauce au chili doux
4 tbsp
Arachides, hachées
28 g
Mélange d'épices Moo Shu
9 g
Sel
0.125 tsp
Sucre
0.25 tsp
Beurre
1 tbsp
Poivre
0.125 tsp
Huile
2.5 tbsp
- Before starting, wash and dry all produce. Preheat the oven to 450˚F.
- To a large pot, add 10 cups hot water (use same for 4 servings). Cover and bring to a boil over high heat.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat pork dry with paper towels, then, if whole, cut into 2 (4) equal pieces on a separate cutting board. Season with half the Moo Shu Spice Blend, salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear for 6-8 min, turning occasionally, until golden. (NOTE: It’s okay if pork doesn't cook all the way through at this step.)
- While pork sears, line a baking sheet with parchment paper.
- Meanwhile, thinly slice green onions.
- Core, then cut pepper into 1/4-inch-thick strips.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Transfer pork to prepared baking sheet. Spread half the sweet chili sauce over top.
- Roast pork in the top of the oven for 12-14 in, until cooked through.**
- Discard any fat from the pan.
- Add chow mein noodles to the boiling water. Cook uncovered for 1-2 min, until tender.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
- Reheat the same pan over medium-high.
- While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with remaining Moo Shu Spice Blend.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl pan for 30 sec, until melted. Add shrimp.
- Cook for 2-3 min, stirring occasionally to pick up any browned bits in the pan, until shrimp just turn pink.**
- Transfer to a plate and cover to keep warm.
- Carefully wipe the pan.
- Once pork is cooked, remove from oven and transfer to a cutting board. Loosely cover with aluminum foil and let rest 4-5 min before slicing.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, peppers, carrots and bok choy. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- Add soy sauce mirin blend, oyster sauce and 1/4 tsp (1/2 tsp) sugar. Stir to coat.
- To the pan with sauce and veggies, add chow mein noodles, shrimp and half the green onions. Season with salt and pepper, then stir to coat.
- Thinly slice pork
- Divide noodles, shrimp and pork between plates.
- Drizzle remaining sweet chili sauce over pork.
- Sprinkle peanuts and remaining green onions over top.
1050
kcal
Calories
36
g
Fat
9
g
Saturated Fat
104
g
Carbohydrate
33
g
Sugar
6
g
Dietary Fiber
74
g
Protein
300
mg
Cholesterol
3770
mg
Sodium
0.4
g
Trans Fat
1500
mg
Potassium
250
mg
Calcium
8.5
mg
Iron
avec porc au chili doux et légumes sautés
avec porc au chili doux et légumes sautés
avec porc au chili doux et légumes sautés
avec porc au chili doux et légumes sautés
avec porc au chili doux et légumes sautés
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