Sauté de boulettes de dinde façon asiatique

Nouveau

Riche en protéines

Rapido

avec poivrons, pois mange-tout et sauce aux arachides

25 min

Difficulté: 2/3

Chinoise

Ingrédients: Dinde haché • Poivron • Riz au jasmin • Lime • Pois mange-tout • Beurre d’arachides (arachide) (arachides, sucre (sucre, sucre de canne, maltodextrine de maïs), huile de soja, huile végétale hydrogénée (huile de coton, huile de colza), huile de palme, sel, mono- et diglycérides) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Mélange d’épices moo shu (soya, blé, sulfites) (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).

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Crustacés

Gluten

Arachides

Sésame

Noix

Poisson

Arachides

Tags

Riche en protéines

Pan-asian-plates

Rapido

Noodle-stir-fry

Ingrédients

Dinde hachée

250 g

Riz au jasmin

0.75 cup

Poivron

1 unit(s)

Pois mange-tout

56 g

Lime

1 unit(s)

Échalotes frites

28 g

Beurre d'arachide

2 unit(s)

Sauce soja

1 tbsp

Vinaigre de riz assaisonné

1 tbsp

Mélange d'épices Moo Shu

9 g

Huile

0.5 tbsp

Sel

0.313 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, prepare a parchment-lined baking sheet.
Open one side of the package of crispy shallots. Using a rolling pin or a heavy-bottomed pot, crush crispy shallots in the package until they resemble small crumbs.
To a large bowl, combine turkey, half the Moo Shu Spice Blend, crispy shallot crumbs, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
Roll mixture into 8 (16) equal-sized meatballs.
On the prepared baking sheet, arrange meatballs.

Roast meatballs in the top of the oven for 12-14 min, or until golden and cooked through.**

Meanwhile, zest, then juice lime.
Heat a large non-stick pan over medium-high.
While the pan heats, trim snow peas.
Core, then cut pepper into 1/2-inch pieces.
In a medium bowl, whisk together peanut butter, soy sauce, remaining Moo Shu Spice Blend, vinegar and 1/2 cup (1 cup) water. (NOTE: This is your peanut sauce!)
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers, snow peas and lime juice. Cook for 4-5 min, stirring often, until tender-crisp. Season with salt and pepper.
Transfer to a plate.

Reduce heat to medium. To the same pan, add peanut sauce mixture. Cook for 30 sec, stirring occasionally, until peanut butter has melted and sauce is well combined.
Add meatballs to the pan. Cook for 1 min, stirring often, until meatballs are coated.