Filipino-Inspired Ground Pork Adobo Bowls
with Peppers and Green Beans
Family dinner can be quick, easy and packed with bold flavour. Ground pork is seasoned in a delicious sweet and savoury sticky sauce. Don't forget the veggies - sugar snap peas and peppers round out this simple and tasty meal!
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
¾ tasse(s)
Riz basmati
113 g
Pois sucrés
1 pièce(s)
Poivron
2 pièce(s)
Oignon vert
28 g
Échalotes frites
(Contient Blé)
2 cs
Sauce soya
(Contient Soya, Blé Peut contenir Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame, Sulfites)
2 cs
Purée de gingembre et d’ail
(Contient Soya Peut contenir Lait, Soya, Sulfites)
2 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
1 cs
Cassonade
1 cs
Fécule de maïs
(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient Lait)
1 cs
Huile*
0.19 cc
Sel*
0.06 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, trim, then halve snap peas.
- Core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas, onions and peppers. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
- Remove from heat, transfer veggies to a plate.
- Meanwhile, add vinegar, brown sugar, ginger-garlic puree, soy sauce, cornstarch and 1/2 cup (1 cup) water to a medium bowl. Season with pepper, then whisk to combine.
- Reheat the same pan (from Step 2) over medium-high.
- 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 veggies to the pan, then prepared sauce. Cook, stirring occasionally, until veggies are warmed through and sauce thickens slightly, 1-2 min.
- Fluff rice with a fork, then stir in half the green onions. Season with salt, then stir to combine.
- Divide rice between bowls. Top with pork-veggie mixture.
- Sprinkle crispy shallots and remaining green onions over top.