avec pois sucrés et riz jasmin
Ingrédients : Porc haché • Carottes • Riz au jasmin • Pois sucrés • Oignon jaune • 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) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • 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) • Concentré de bouillon de miso (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) (soya) • Fécule de maïs.
Allergens
Tags
Bœuf haché
250 g
Riz au jasmin
0.75 cup
Pois sucrés
113 g
Oignon jaune
1 unit(s)
Carotte
0.5 unit(s)
Purée de gingembre et d’ail
2 tbsp
Sauce aux huîtres végétarienne
0.25 cup
Sauce au chili doux
2 tbsp
Concentré de bouillon de miso
1 unit(s)
Fécule de maïs
9 g
Sel
0.375 tsp
Poivre
0.063 tsp
Huile
1.5 tbsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger-garlic puree. Cook for 1-2 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- While rice cooks, peel, then slice half the carrot (use all for 4 servings) into 1/8-inch rounds.
- Trim snap peas.
- Peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, carrots, onions and snap peas. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add ground beef and remaining ginger-garlic puree to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- While the beef cooks, to a small bowl, add cornstarch, vegetarian oyster sauce, sweet chili sauce, miso broth concentrate and 1/3 cup (1/2 cup) water. Whisk to combine.
- When the beef is done, add veggies and sauce to the pan.
- Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Season with salt and pepper.
- Fluff rice with a fork. Divide between bowls.
- Spoon beef stir-fry and veggies over top.
820
kcal
Calories
32
g
Fat
10
g
Saturated Fat
100
g
Carbohydrate
22
g
Sugar
4
g
Dietary Fiber
34
g
Protein
90
mg
Cholesterol
2240
mg
Sodium
0.5
g
Trans Fat
750
mg
Potassium
75
mg
Calcium
5
mg
Iron
