avec gingembre 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-soya savoureuse. Un succès à coup sûr! Ingrédients : Porc haché • Riz au jasmin • Pois mange-tout • Sauce hoisin (soya, sésame, moutarde) (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) • 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) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Huile de sésame • Piment.
Allergens
Utensils
Tags
Porc haché
250 g
Purée d’ail
1 tbsp
Gingembre
30 g
Piment
1 unit(s)
Sauce hoisin
4 tbsp
Huile de sésame
1 tbsp
Pois mange-tout
113 g
Riz au jasmin
0.75 cup
Sauce soja
1 tbsp
Sel
0.25 tsp
Poivre
0.063 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 1/4 cups (2 1/1 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- While water comes to a boil, peel, then finely grate 1 tbsp (2 tbsp) ginger.
- To the boiling water, add rice. 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.
- 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 chilis.)
- In a small bowl, stir together garlic puree, ginger and sesame oil.
- Heat a large non-stick pan over medium-high.
- When hot, add half the garlic-ginger oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Transfer pork to a plate, then cover to keep warm.
- Carefully discard excess fat.
- Reduce heat to medium, then add remaining garlic-ginger oil, snow peas and peppers to the same pan. Cook for 2-3 min, stirring often, until veggies are tender-crisp.
- Add soy sauce, hoisin sauce, pork and 2 tbsp (4 tbsp) water. Cook for 1-2 min, stirring often, until warmed through.
- Season with salt and pepper.
- Fluff rice with a fork, then season with salt.
- Divide rice between bowls. Top with stir-fry mixture.
- Sprinkle 1/4 tsp chilies over top. (NOTE: Start with 1/8 tsp for mild heat and add more if you like an extra kick!)
770
kcal
Calories
32
g
Fat
10
g
Saturated Fat
84
g
Carbohydrate
12
g
Sugar
2
g
Dietary Fiber
35
g
Protein
100
mg
Cholesterol
1100
mg
Sodium
0.3
g
Trans Fat
800
mg
Potassium
50
mg
Calcium
4
mg
Iron
