Pork Spring Roll-Inspired Bowls
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Pork Spring Roll-Inspired Bowls

Pork Spring Roll-Inspired Bowls

with Crispy Shallots

We're transforming everyone's favourite appetizer into a delicious dinner! This deconstructed spring roll bowl is packed with soft, fluffy jasmine rice; crispy shallots; savoury, sticky pork and crunchy slaw. Top it all with a drizzle of plum sauce.

Allergènes:
Blé
Sésame
Soja
Sulfites
Blé/Wheat
Moutarde

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 préparation35 minutes
Temps de cuisson
DifficultéFacile

Ingrédients

quantité par portion

200 g

Plant-Based Protein Shreds

56 g

Échalotes frites

(Contient Blé)

1 cs

Graines de sésame noir

(Contient Sésame)

113 g

Chou vert, émincé

1 cs

Huile de sésame

(Contient Sésame)

¾ tasse(s)

Riz au jasmin

2 cs

Purée d’ail et de gingembre

4 cs

Sauce aux prunes

(Contient Soja, Sulfites, Blé/Wheat)

¼ tasse(s)

Sauce hoisin

(Contient Soja, Sésame, Moutarde)

2 pièce(s)

Oignons verts

1 cs

Vinaigre de riz

(Contient Sulfites)

1 pièce(s)

Carotte

Pas inclus dans votre livraison

1.5 cs

Huile*

¼ cc

Sel*

0.13 cc

Poivre*

¼ cc

Sucre*

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Informations nutritionnelles

Énergie (kcal)300 kcal
Énergie (kJ)1257 kJ
Graisses5 g
dont saturés1 g
Glucides63 g
dont sucres26 g
Fibres2 g
Protéines4 g
Cholestérol0 mg
Sel0 mg

Ustensiles

Casserole moyenne
Râpe à 4 côtés
Verre doseur
Cuillères à mesurer
Éplucheur
Grand bol
Grande poêle antiadhésive

Instructions

Cook sesame rice
1

Before starting, wash and dry all produce. Heat a medium pot over medium heat.When hot, add sesame oil, then 1 tsp (2 tsp) ginger-garlic puree and rice. Cook, stirring often, until rice is toasted, 2-3 min.Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, thinly slice green onions. Peel, then grate carrot.

Marinate slaw
3

Add cabbage, carrot, vinegar, green onions, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl.Season with salt and pepper, then toss to combine. Set aside.

Cook pork
4

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.**Add hoisin sauce and remaining ginger-garlic puree. Cook, stirring often, until pork is coated, 1-2 min. Season with salt and pepper, to taste.

Finish and serve
5

Fluff rice with a fork, then stir in sesame seeds. Divide rice between bowls. Top with pork and slaw. Drizzle plum sauce over top. Sprinkle with crispy shallots.

6

If you've opted to get protein shreds, cook shreds in the same way the recipe instructs you to cook the pork. Then increase cook time to 5-7 minutes until shreds are crispy.