avec épinards, légumes rôtis et sauce aux arachides
La cuisine thaïlandaise consiste de contrastes de saveurs vives (épicées, sucrées, salées, acidulées) et de textures, et vous retrouverez tout cela dans ce mélange d’Orient et d’Occident! « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion. « Faible en calories » (650 kcal ou moins) est fondé sur un calcul de la quantité de kilocalories par portion.
Allergens
Utensils
Tags
Filet de porc
340 g
Bébés épinards
113 g
Poivron
1 unit(s)
Beurre d'arachide
1 unit(s)
Sauce soja
1 tbsp
Vinaigre de riz assaisonné
1 tbsp
Sriracha
1 tsp
Courgette
1 unit(s)
Assaisonnement thaï
1 tbsp
Purée de gingembre et d’ail
0.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Huile
3.5 tbsp
- Core, then cut pepper into 1-inch pieces.
- Cut zucchini into 1/2-inch rounds.
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, reserve 1/4 tsp (1/2 tsp) Thai Seasoning in a small bowl.
- Pat pork dry with paper towels, then cut into 2-inch-thick medallions. Season with salt, pepper and remaining Thai Seasoning.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 1-2 min.
- Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**
- Carefully discard fat from the pan.
- Meanwhile, add peppers, zucchini, 1 tsp (2 tsp) soy sauce and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet.
- Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until veggies are tender, 12-14 min.
- Meanwhile, add vinegar and 1 1/2 tbsp (3 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar for a slightly sweeter vinaigrette, if desired.)
- Heat the same pan (from step 2) over medium.
- When hot, add peanut butter, remaining soy sauce, reserved Thai Seasoning, 1/2 tbsp (1 tbsp) ginger-garlic puree, 1/3 cup (2/3 cup) water and 1 tsp (2 tsp) sriracha. (NOTE: Reference heat guide.)
- Cook, stirring constantly, until sauce is smooth and comes to a gentle simmer. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
- Thinly slice pork.
- Add roasted veggies and spinach to the bowl with vinaigrette, then toss to combine.
- Divide salad between plates, then top with pork. Drizzle peanut sauce over pork.
570
kcal
Calories
35
g
Fat
6
g
Saturated Fat
18
g
Carbohydrate
9
g
Sugar
4
g
Dietary Fiber
46
g
Protein
95
mg
Cholesterol
940
mg
Sodium
0
g
Trans Fat
1450
mg
Potassium
100
mg
Calcium
5
mg
Iron
avec feta et amandes grillées
