Sauté de porc à la thaïlandaise

Épicé

avec haricots verts et coriandre

10 min

Difficulté: 1/3

Thaïlandaise

Ingrédients : Porc haché • Haricots vert • Riz basmati • Oignon jaune • Lime • Gingembre • 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) • Cassonade • Coriandre • Mélange d'épices thaï (moutarde, lait) (sel, épices (y compris moutarde) et herbes, sucres (sucre, sirop de maïs), légumes déshydratés (oignon, ail), amidon de maïs, poudre de noix de coco (lait de coco, maltodextrine, caséinate de sodium (lait)), poudre de jus de citron (sirop de maïs, jus de citron concentré, huile de citron, dioxyde de silicium), huile de coco, extrait de levure, dioxyde de silicium) • Ail • Piment.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

30-min-or-less

Épicé

Pan-asian-plates

Noodle-stir-fry

Ingrédients

Porc haché

250 g

Riz basmati

0.75 cup

Haricots verts

170 g

Lime

0.5 unit(s)

Oignon jaune

0.5 unit(s)

Gingembre

30 g

Coriandre

7 g

Gousses d'ail

2 unit(s)

Piment

1 unit(s)

Cassonade

2 tbsp

Sauce soja

2 tbsp

Mélange d'épices thaï

7 g

Huile

1 tbsp

Sel

0.25 tsp

Poivre

0.125 tsp

Preparation

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 and 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.

Trim, then halve green beans.
Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
Peel, then finely grate 1 tbsp (2 tbsp) ginger.
Peel, then mince or grate garlic.
Zest lime, then cut half the lime into wedges (whole lime for 4 servings).
Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) water and green beans. Season with salt and pepper.
Cook for 4-5 min, stirring occasionally, until tender-crisp.
Transfer green beans to a plate. Cover to keep warm.

Reheat the same pan over high.
When hot, add 1/2 tbsp (1 tbsp) oil, pork, onions, Thai Spice Blend and brown sugar.
Cook for 4-6 min, breaking up pork into smaller pieces, until pork is cooked through and slightly sticky.**
Season with salt and pepper.

To the pan with pork, add ginger, garlic and half the chilies. Cook for 1-2 min, stirring often, until fragrant.
Stir in lime zest, soy sauce, green beans and 1/4 cup (1/3 cup) water.
Cook for 1-2 min, stirring often, scraping up any browned bits from the bottom of the pan, until green beans are warmed through.