avec pois sucrés et riz
Ingrédients : Porc haché • Carottes • Riz au jasmin • Pois sucrés • Oignon jaune • Sauce aux huîtres végétarienne (eau, sucres (sucre, mélasse de fantaisie), sel, amidon de maïs modifié, sauce soya (soya, maltodextrine, sel), protéine de soya hydrolysée, jus de champignon concentré, huile de soya, extrait de levure, arôme naturel (soya), gomme xanthane, acide phosphorique, caramel, sorbate de potassium, benzoate de sodium) (soya) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Concentré de bouillon de miso (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) (soya) • Fécule de maïs.
Allergens
Utensils
Tags
Porc haché
250 g
Riz au jasmin
0.75 cup
Pois sucrés
113 g
Oignon jaune
1 unit(s)
Carotte
1 unit(s)
Purée de gingembre et d’ail
2 tbsp
Sauce aux huîtres végétarienne
0.25 cup
Sauce au chili doux
2 tbsp
Concentré de bouillon de miso
1 unit(s)
Fécule de maïs
9 g
Sel
0.375 tsp
Poivre
0.063 tsp
Huile
1.5 tbsp
- Before starting, wash and dry all produce.
- Heat a medium pot over medium.
- While pot heats, using a strainer, rinse rice until water runs clear.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger-garlic puree. Cook for 1-2 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- While rice cooks, peel, then slice half the carrot (use all for 4 servings) into 1/8-inch rounds.
- Trim snap peas.
- Peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, carrots, onions and snap peas. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add ground pork and remaining ginger-garlic puree to the dry pan. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- While pork cooks, to a small bowl, add cornstarch, vegetarian oyster sauce, sweet chili sauce, miso broth concentrate and 1/3 cup (1/2 cup) water. Whisk to combine.
- When pork is done, to the pan, add veggies and sauce.
- Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Season with salt and pepper.
- Fluff rice with a fork. Divide between bowls.
- Spoon pork stir-fry and veggies over top.
880
kcal
Calories
34
g
Fat
10
g
Saturated Fat
105
g
Carbohydrate
24
g
Sugar
5
g
Dietary Fiber
37
g
Protein
100
mg
Cholesterol
2290
mg
Sodium
0.2
g
Trans Fat
1100
mg
Potassium
100
mg
Calcium
5
mg
Iron
