Pork and Peanut Lettuce Cups

Name: Pork and Peanut Lettuce Cups with Green Onion Rice
Total time: 20 min
Yield: 2
Cuisine: Asiatique
Ingredients: 250 g Porc haché; ¾ tasse(s) Riz au jasmin; 1 pièce(s) Pomme de laitue iceberg; 113 g Champignons; 2 pièce(s) Oignon vert; 28 g Arachides, hachées; 28 g Échalotes frites; 4 cs Sauce hoisin; 2 cs Purée de gingembre et d’ail; 4 cs Mélange mirin-soya; 2 cc Sriracha; 1 cs Huile*; 0.13 cc Sel*; 0.13 cc Poivre*

with Green Onion Rice

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Crispy lettuce wraps are the perfect foil for rice and a savoury pork filling. Crispy shallots and toasted peanuts add loads of crunch and flavour!

étiquettes:

Rapido

Allergènes:

Jordnødder

•Hvede

•Senf

•Sesamzaad

•Soja

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.

Durée de préparation20 minutes

Temps de cuisson6 minutes

DifficultéMoyen

Ingrédients

quantité par portion

250 g

Porc haché

¾ tasse(s)

Riz au jasmin

1 pièce(s)

Pomme de laitue iceberg

113 g

Champignons

2 pièce(s)

Oignon vert

28 g

Arachides, hachées

28 g

Échalotes frites

4 cs

Sauce hoisin

2 cs

Purée de gingembre et d’ail

4 cs

Mélange mirin-soya

2 cc

Sriracha

Pas inclus dans votre livraison

1 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)900 kcal

Graisses40 g

dont saturés13 g

Glucides107 g

dont sucres24 g

Fibres7 g

Protéines37 g

Cholestérol80 mg

Sel1320 mg

Gras Trans0.2 g

Potassium1250 mg

Calcium125 mg

Fer5.5 mg

Ustensiles

•Passoire

•Casserole moyenne

•Cuillères à mesurer

•Verre doseur

•Grande poêle antiadhésive

•Petit bol

Instructions

To a medium pot, add 1 cup (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.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium. When hot, add peanuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Meanwhile, thinly slice mushrooms.
Thinly slice green onions, keeping white and green parts separate.
Remove and discard outer layer of iceberg lettuce. Halve lettuce, then separate 8 (16) leaves from the head. Set aside. (NOTE: Use remaining lettuce for a future creation!)
In a small bowl, whisk together hoisin sauce and soy sauce mirin blend.

Reheat the same pan (from step 2) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then pork and mushrooms. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.** Season with salt and pepper.
Add green onion whites and ginger-garlic puree. Cook for 1 min, stirring often, until fragrant.
Add sauce mixture. Cook for 1 min, stirring often, until sauce thickens slightly.
Remove from heat.