Filipino-Inspired Ground Pork Bowls
with Peppers and Snap Peas
This family dinner is quick and easy to make, and it's packed with bold flavour. You'll love the ground pork, sugar snap peas and peppers in our sweet and savoury sauce.
Ingredients: Ground pork • Sweet bell pepper • Basmati rice • Sugar snap peas • 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) • Green onion • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Cornstarch.
Tags:
Quick
•Family Friendly
•New
Allergens:
Hvede
•Soja
•Schwefeldioxide und Sulfite
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
250 g
Ground Pork
¾ cup
Basmati Rice
113 g
Sugar Snap Peas
1 unit
Sweet Bell Pepper
2 unit
Green Onion
28 g
Crispy Shallots
2 tbsp
Soy Sauce
2 tbsp
Ginger-Garlic Puree
2 tbsp
Seasoned Rice Vinegar
1 tbsp
Brown Sugar
1 tbsp
Cornstarch
Not included in your delivery
1 tbsp
Unsalted Butter*
1 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Calories820 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate90 g
Sugar15 g
Dietary Fiber4 g
Protein34 g
Cholesterol95 mg
Sodium1100 mg
Trans Fat0.5 g
Potassium850 mg
Calcium100 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Whisk
•Medium Bowl
Cooking Steps
1
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then 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.
2
- Meanwhile, trim, then halve snap peas.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
3
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then green onion whites, snap peas and peppers. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
- Remove from heat, transfer veggies to a plate.
4
- Meanwhile, add vinegar, brown sugar, ginger-garlic puree, soy sauce, cornstarch and 1/2 cup (3/4 cup) water to a medium bowl. Season with pepper, then whisk to combine.
5
- Reheat the same pan (from Step 2) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Add prepared sauce. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
- Add veggies to the pan. Cook, stirring often, until warmed through, 1-2 min.
6
- Fluff rice with a fork, then stir in half the crispy shallots and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.
- Divide rice between bowls. Top with pork-veggie mixture.
- Sprinkle remaining green onions and remaining crispy shallots over top.
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