with Coconut Jasmine Rice
Ingredients: Ground pork • Coconut milk (coconut extract, water) • Bok choy • Sweet bell pepper • Jasmine rice • Limes • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Thai seasoning (modified milk ingredients, onion powder, garlic powder, white sesame seed, salt, spices, sugar (corn syrup solids), yeast extract powder (yeast extract, salt), lemongrass powder, coconut powder (coconut milk, maltodextrin, sodium caseinate), coconut oil, silicon dioxide, oleoresin paprika, citric acid, lime juice powder (corn syrup solids, lime juice, lime oil)) (milk, sesame, sulphites).
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Tags
Ground Pork
250 g
Sweet Chili Sauce
4 tbsp
Soy Sauce
1 tbsp
Peanut Butter
4 unit(s)
Garlic Puree
1 tbsp
Sweet Bell Pepper
1 unit(s)
Coconut Milk
1 unit(s)
Jasmine Rice
0.75 cup
Lime
1 unit(s)
Shanghai Bok Choy
2 unit(s)
Moo Shu Spice Blend
9 g
Sugar*
0.75 tsp
Oil*
1 tbsp
Pepper*
0.125 tsp
Salt*
0.5 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a large pot, add 1/2 cup (3/4 cup) warm water and coconut milk. Bring to a simmer over high.
- Once simmering, add rice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir, then reduce heat to low. Cover and cook for 14-16 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Separate bok choy leaves, then cut into 1-inch pieces.
- Zest lime, then cut lime into wedges (use same for 4 servings).
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Season with salt and pepper, half the garlic puree and half the Moo Shu Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Meanwhile, to a large bowl, add soy sauce, sweet chili sauce, peanut butter, 1/4 tsp (1/2 tsp) sugar and 3/4 cup (1 1/2 cups) hot water.
- Into the bowl, squeeze the juice of one lime wedge (2 wedges for 4 servings), then whisk until combined and smooth.
- To the bowl with sauce, transfer cooked pork.
- Heat the same pan (from step 3) over medium-high.
- Add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring occasionally, until softened slightly.
- Add bok choy. Cook for 1-2 min, stirring often, until lightly wilted. Season with salt and pepper.
- Add remaining garlic puree and remaining Moo Shu Spice blend. Cook for 1 min, stirring often, until fragrant.
- Add pork and sauce. Bring to a simmer.
- Once simmering, cook for 2-3 min, stirring occasionally, until veggies are tender. Season with salt and pepper.
- Add lime zest to coconut rice, then season with salt, if you like. Fluff with a fork.
- Divide coconut rice between bowls. Top with veggies and pork.
- Squeeze a lime wedge over top.
1150
kcal
Calories
65
g
Fat
28
g
Saturated Fat
107
g
Carbohydrate
26
g
Sugar
8
g
Dietary Fiber
40
g
Protein
85
mg
Cholesterol
1810
mg
Sodium
0.3
g
Trans Fat
1400
mg
Potassium
200
mg
Calcium
7
mg
Iron
