Pork and Peanut Lettuce Cups
with Green Onion Rice- Arachides
- Blé
- Moutarde
- Sésame
- Soya
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Arachides
- Lait
- Noix
- Oeuf
- Crustacés
- Blé
- Peut contenir des traces d’allergènes
- Gluten
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!
Ingrédients
250 g
Porc haché
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
1 pièce(s)
Pomme de laitue iceberg
113 g
Champignons
2 pièce(s)
Oignon vert
28 g
Arachides, hachées
(Contient: Arachides Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Gluten)
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
4 cs
Sauce hoisin
(Contient: Moutarde, Sésame, Soya Peut contenir : Poisson, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
2 cs
Purée de gingembre et d’ail
(Peut contenir : Soya, Sulfites, Lait)
4 cs
Mélange mirin-soya
(Contient: Soya Peut contenir : Poisson, Moutarde, Sésame, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
2 cc
Sriracha
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
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.
