avec gingembre et pois mange-tout
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
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.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- While water comes to a boil, peel, then finely grate 1 tbsp (2 tbsp) ginger.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Trim, then halve snow peas.
- 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 the pan is 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 drain and discard excess fat.
- Reheat the same pan to medium, then add remaining garlic-ginger oil and snow peas. Cook for 2-3 min, stirring often, until tender-crisp.
- Add soy sauce, hoisin sauce, pork and 2 tbsp (1/4 cup) 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!)
710
kcal
Calories
28
g
Fat
8
g
Saturated Fat
84
g
Carbohydrate
12
g
Sugar
2
g
Dietary Fiber
30
g
Protein
80
mg
Cholesterol
1080
mg
Sodium
0.2
g
Trans Fat
750
mg
Potassium
50
mg
Calcium
4
mg
Iron
