Porc façon thaïe
avec épinards, légumes rôtis et sauce aux arachides
La cuisine thaïlandaise est faite de contrastes de saveurs vives (épicées, sucrées, salées, acidulées) et de textures, et vous trouverez tout cela dans ce mélange d’Orient et d’Occident!
Les « repas futés » sont basés sur un calcul considérant la quantité de kilocalories et de glucides par portion.
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
340 g
Filet de porc
113 g
Bébés épinards
160 g
Poivron
1.5 cs
Beurre d'arachide
(Contient Arachides)
1 cs
Sauce soja
(Contient Soya, Sulfites, Blé)
1 cs
Vinaigre de riz
(Contient Sulfites)
1 cc
Sriracha
170 g
Patates douces
1 cs
Thai Seasoning
(Contient Lait, Sésame, Sulfites)
½ cs
Purée de gingembre et d’ail
Pas inclus dans votre livraison
3.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Core, then cut pepper into 1-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces.
Heat a large non-stick pan over medium-high heat.Meanwhile, reserve 1/4 tsp (1/2 tsp) Thai Seasoning in a small bowl.Pat pork dry with paper towels. Season with salt, pepper and remaining Thai Seasoning.When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min.Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 14-16 min.**Carefully discard fat from the pan.
Meanwhile, add peppers, sweet potatoes, 1 tsp (2 tsp) soy sauce and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven, stirring halfway through, until veggies are tender, 16-18 min.
Meanwhile, add vinegar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl] for a slightly sweeter vinaigrette, if desired.)
Heat the same pan (from step 2) over medium.When hot, add peanut butter, remaining soy sauce, reserved Thai Seasoning, 1/2 tbsp (1 tbsp) ginger-garlic puree, 1/3 cup (2/3 cup) water and 1 tsp sriracha. (NOTE: Reference heat guide.)Cook, stirring constantly, until sauce is smooth and comes to a gentle simmer. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl], if desired.)
Thinly slice pork. Add roasted veggies and spinach to the bowl with vinaigrette, then toss to combine. Divide salad between plates, then top with pork. Drizzle peanut sauce over pork.