avec gingembre et pois mange-tout
Freshly grated garlic, minced chili peppers and savoury soy sauce are big flavour-makers in this quick and easy stir-fry. They're the perfect match for ground pork and snow peas served over a bed of fluffy rice. Ingredients: Ground pork • Jasmine rice • Snow peas • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Ginger • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sesame oil • Red chili pepper.
Allergens
Utensils
Tags
Bœuf 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 beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Transfer beef 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, beef 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 chilis over top. (NOTE: Start with 1/8 tsp for mild heat and add more if you like an extra kick!)
If you've opted to get beef, cook in the same way the recipe instructs you to cook pork.**
710
kcal
Calories
29
g
Fat
9
g
Saturated Fat
84
g
Carbohydrate
12
g
Sugar
2
g
Dietary Fiber
31
g
Protein
80
mg
Cholesterol
1080
mg
Sodium
1
g
Trans Fat
500
mg
Potassium
50
mg
Calcium
4.5
mg
Iron
