avec gingembre, pois sucrés et bok choy
Ah, le gingembre et le porc! Les deux vont de pair, comme Ginger Rogers et Fred Astaire. Ce soir, laissez ce duo d’exception valser sur vos papilles! Du riz au jasmin moelleux et un mélange soja-sauce aux huîtres tout à fait goûteux complètent le tout. Vous serez ravi à coup sûr!
Allergens
Utensils
Tags
Porc haché
250 g
Purée d’ail
1 tbsp
Gingembre
30 g
Piment
1 unit
Sauce soja
2 tbsp
Sauce hoisin
0.25 cup
Huile de sésame
1 tbsp
Riz au jasmin
0.75 cup
Bok choy de Shanghai
226 g
Pois sucrés
227 g
Sucre
1 tsp
Sel
0.188 tsp
Poivre
0.063 tsp
Poivron
160 g
Before starting, wash and dry all produce. Heat Guide for Step 6: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Trim, then halve snap peas. Core, then cut pepper into 1/2-inch pieces. Cut bok choy into 1-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Stir together garlic puree, ginger and sesame oil in a small bowl.
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 the pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add half the garlic-ginger oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Transfer pork to a plate and cover to keep warm. Carefully drain excess fat.
Reduce heat to medium, then add remaining garlic-ginger oil, snap peas, peppers and bok choy to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add soy sauce, hoisin sauce, pork and 1 tsp sugar (dbl for 4 ppl). Season with pepper. Cook, stirring often, until warmed through, 1 min.
Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with stir-fry. Sprinkle 1/4 tsp chilis over top. (NOTE: Reference heat guide.)
810
kcal
Calories
29
g
Fat
9
g
Saturated Fat
98
g
Carbohydrate
23
g
Sugar
7
g
Dietary Fiber
37
g
Protein
80
mg
Cholesterol
1540
mg
Sodium
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