Pork Stir-Fry Bowls
with Snap Peas and Jasmine Rice
This family favourite take-out fake-out will be ready at the dinner table in no time! A sweet and savoury sauce glazes each bite of hearty pork.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
¾ tasse(s)
Riz au jasmin
227 g
Pois sucrés
1 cc
Sel d'ail
1 pièce(s)
Oignons verts
2 cs
Sauce soja
(Contient Soya, Sulfites, Blé)
2 cs
Mélange d'épices pour sauce
(Contient Soya, Blé)
1 cs
Cassonade
1 pièce(s)
Concentré de bouillon de miso
(Contient Soya)
Pas inclus dans votre livraison
½ cs
Huile*
0.06 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, add 1 cup (2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water boils over.)Remove from heat. Set aside, still covered.
Heat a large non-stick pan over medium-high heat.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.**
Meanwhile, trim snap peas.Thinly slice green onion.
Add snap peas, 2 tbsp (1/4 cup) water to the pan with pork. Cook, stirring often, until water is absorbed and snap peas are tender-crisp, 2-3 min.Add remaining garlic salt. Season with pepper.
Sprinkle brown sugar over pork and snap peas. Cook, stirring often, until pork is dark golden-brown, 1-2 min. Sprinkle Gravy Spice Blend over top, then stir to coat. Add 3/4 cup (1 1/4 cups) water, soy sauce and broth concentrate. Bring to a gentle boil. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 1-2 min. Remove from heat, then cover to keep warm.
Fluff rice with a fork. Stir in half the green onions.Divide rice between bowls. Top with pork, veggies and any remaining sauce in the pan. Sprinkle remaining green onions over top.