Pork and Peanut Lettuce Cups
with Green Onion Rice
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!
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
1 pièce(s)
Pomme de laitue iceberg
113 g
Champignons
2 pièce(s)
Oignon vert
28 g
Arachides, hachées
(Contient Arachides Peut contenir Lait, Moutarde, Arachides, Soya, Sulfites, Noix, Oeuf, Gluten)
28 g
Échalotes frites
(Contient Blé Peut contenir Gluten)
4 cs
Sauce hoisin
(Contient Soya, Moutarde, Sésame Peut contenir Gluten, Lait, Noix, Sulfites, Blé, Sésame, Crustacés, Oeuf, Soya, Moutarde, Poisson)
2 cs
Purée de gingembre et d’ail
(Peut contenir Soya, Sulfites, Lait)
4 cs
Mélange mirin-soya
(Contient Soya Peut contenir Soya, Blé, Oeuf, Sulfites, Noix, Moutarde, Gluten, Crustacés, Sésame, Lait, Poisson)
2 cc
Sriracha
(Peut contenir Sésame, Crustacés, Oeuf, Poisson, Blé, Lait, Sulfites, Gluten, Soya, Noix, Moutarde)
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.
- Fluff rice with fork.
- Divide lettuce leaves between plates, then fill with rice and pork mixture.
- Sprinkle peanuts, crispy shallots and remaining green onions over top.
- Drizzle sriracha over top, if desired.