avec noix de cajou et riz à l’ail
Ingrédients : Porc haché • Courgette • Poivron • Riz basmati • Sauce hoisin (sucres (sucre, glucose, mélasse de fantaisie), eau, pâte de tomates, sauce soya (soya, maltodextrine, sel), vinaigre, amidon de maïs modifié, vinaigre de riz, tahini (sésame), sel, huile de soya, huile de sésame, moutarde, poudre d'ail, poudre d'oignon, épices, arôme naturel, gomme xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) (soya, sésame, moutarde) • Noix de cajou (noix de cajou, huile de soya et/ou canola) (noix de cajou) • Sauce soya (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) (soya, sulfites, blé) • Sriracha (piments, sucres (sucre, glucose), eau, sel, ail, huile végétale, gomme xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Fécule de maïs • Oignon vert • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Porc haché
250 g
Sauce soja
1 tbsp
Sauce hoisin
4 tbsp
Poivron
1 unit(s)
Courgette
1 unit(s)
Riz basmati
0.75 cup
Noix de cajou, hachées
56 g
Oignons verts
2 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Fécule de maïs
9 g
Sel d'ail
4 g
Sriracha
2 tsp
Beurre
1 tbsp
Huile
1 tbsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add rice, broth concentrate, half the garlic salt and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Cut green onion whites into 1/2-inch pieces. Thinly slice green onion greens. Keep green and white parts separate.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 5-6 min, stirring occasionally, until golden. (TIP: Keep your eye on cashews so they don't burn.)
- Transfer to a plate.
- Heat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.** Season with pepper and remaining garlic salt.
- Meanwhile, to a small bowl, add hoisin sauce, soy sauce, sriracha, half the cornstarch (use all for 4 servings) and 1/3 cup (2/3 cup) water. Stir until cornstarch dissolves.
- To the pan with pork, add peppers, zucchini and green onion whites. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Add hoisin sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: Add 1-2 tbsp water if sauce gets too thick.) Season with pepper.
- Add half the cashews, then toss to combine.
- To the pot with rice, add half the green onion greens and 1 tbsp (2 tbsp) butter, then fluff rice with a fork until butter melts.
- Divide rice between plates. Top with pork and veggies.
- Sprinkle remaining green onions and remaining cashews over top.
1020
kcal
Calories
51
g
Fat
16
g
Saturated Fat
95
g
Carbohydrate
18
g
Sugar
5
g
Dietary Fiber
42
g
Protein
115
mg
Cholesterol
1670
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
75
mg
Calcium
6
mg
Iron
avec noix de cajou et riz à l’ail
avec riz sauvage au maïs grillé et pico de gallo