Asian Dumpling Style Pork Meatballs with Jasmin Rice
with Bok Choy and DIY Chili Crisp
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
1 cs
Mélange d'épices Moo Shu
(Contient Soya, Sulfites, Blé Peut contenir Lait, Moutarde, Noix, Arachides, Sésame)
2 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
1 cs
Huile de sésame
(Contient Sésame)
1 cc
Flocons de piment
2 pièce(s)
Bok choy de Shanghai
¾ tasse(s)
Riz au jasmin
28 g
Échalotes frites
(Contient Blé)
4 cs
Sauce hoisin
(Contient Moutarde, Sésame, Soya Peut contenir Sulfites, Crustacés, Oeuf, Poisson, Lait)
56 g
Carotte, en juliennes
1 cs
Purée d’ail
(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
Informations nutritionnelles
Instructions
- Using a strainer, rinse rice until water runs clear.
- Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, line a baking sheet with parchment paper. Set aside.
- Add beef, half the garlic puree, Moo Shu spice blend and half the crispy shallots to a large bowl. Season with 1/4 tsp salt and 1/8 tsp pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)
- Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
- Arrange meatballs on the prepared baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- Heat a small pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining garlic and chili flakes.
- Cook, stirring occasionally, until fragrant, 1-2 min.
- Remove pot from heat.
- Add 1/4 tsp sugar, 1/2 tsp soy sauce (dbl both for 4 ppl) and remaining crispy shallots, then stir to combine.
- Set aside.
- Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, the bok choy and carrots. Cook, stirring often, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Remove from heat.
- Heat the same pan (from step 4) over medium-low heat. When hot, add 2 tbsp oil (dbl for 4 ppl) and swirl pan, until melted.
- Crack in two eggs (dbl for 4 ppl).
- Season with salt and pepper.
- Pan-fry, covered, until egg white is set, 2-3 min. (NOTE: The yolk will still be runny!)
- Remove pan from heat.
- Stir together hoisin and soy sauce in a large bowl.
- Add meatballs to bowl, toss to coat meatballs.
- Fluff rice with a fork.
- Divide rice between plates.
- Top with meatballs, veggies and egg.
- Drizzle over as much chili crisp as you like.