avec poivrons et pois mange-tout
Ah, le gingembre et le porc! Les deux vont de pair, comme Ginger Rogers et Fred Astaire. Ce soir, laissez ce duo irrésistible danser sur vos papilles! Complétez le repas par du riz au jasmin moelleux et une sauce hoisin savoureuse. Un succès à coup sûr!
Allergens
Utensils
Tags
Porc haché
250 g
Purée de gingembre et d’ail
2 tbsp
Piment
1 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Sauce hoisin
0.25 cup
Huile de sésame
1 tbsp
Riz au jasmin
0.75 cup
Pois mange-tout
113 g
Sel
0.25 tsp
Poivre
0.063 tsp
Poivron
1 unit(s)
Huile
0.5 tbsp
Before starting, wash and dry all produce.Heat Guide for Step 6: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicyand 1 tsp (2 tsp) extra-spicy Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Add rice to the boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Trim, then halve snow peas. Core, then cut pepper into 1/2-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)Stir together ginger-garlic puree and sesame oil in a small bowl.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil and half the ginger-garlic oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer to a plate, then cover to keep warm. Carefully discard excess fat.
Reduce heat to medium, then add snow peas, peppers and remaining ginger-garlic oil to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add chicken broth concentrate, hoisin sauce, pork and 1/4 cup (1/2 cup) water. Cook, stirring often, until warmed through, 1-2 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then season with salt to taste.Divide rice between bowls. Top with sweet ginger pork stir-fry. Sprinkle 1/4 tsp (1/2 tsp) chilies over top. (NOTE: Reference heat guide.)
760
kcal
Calories
25
g
Fat
8
g
Saturated Fat
91
g
Carbohydrate
17
g
Sugar
3
g
Dietary Fiber
32
g
Protein
80
mg
Cholesterol
840
mg
Sodium
0.2
g
Trans Fat
750
mg
Potassium
50
mg
Calcium
5.5
mg
Iron
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