something something bison
with Fried Egg, Charred Veggies and Scallion Rice
A sultry glazed job on lean ground bison meatballs, oven charred veggies and a quick carrot pickle top fragrant steamed scallion rice will have you salivating before your plate even hits the table.Sweet, smokey, spicy and saucy, a real tours de force of flavors!
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
Bison haché maigre
2 pièce(s)
Œuf
(Contient Oeuf)
¾ tasse(s)
Riz au jasmin
200 g
Mélange de champignons
113 g
Pois sucrés
56 g
Carotte, en juliennes
2 pièce(s)
Oignon vert
9 g
Graines de sésame
(Contient Sésame)
¼ tasse(s)
Chapelure panko
(Contient Blé Peut contenir Gluten)
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient Soya Peut contenir Moutarde, Gluten, Lait, Sulfites, Poisson, Crustacés, Noix, Blé, Oeuf, Soya, Sésame)
2 cs
Gochujang
(Contient Soya, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites)
2 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
Instructions
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, 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 from heat. Set aside, still covered.
- Heat a medium non-stick pan (large for 4 ppl) over medium-high heat.
- When hot, add sesame to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- While seeds toast, combine carrots, vinegar, and 2 tsp sugar in a medium bowl. Season with salt and pepper, then toss to coat.
- Trim, then halve snap peas.
- Cut mushrooms into 1/2-inch pieces.
- Add snap peas, mushrooms and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven, stirring halfway until golden brown and tender-crisp, 12-14 min.
- Line a baking sheet with parchment paper.
- Combine panko and half the oyster sauce in a large bowl. Add bison and half the sesame seeds. Season with salt and pepper, then combine.
- Roll mixture into 10 (20) equal-sized meatballs. Arrange meatballs on the prepared baking sheet.
- Bake in the middle of the oven until golden brown and cooked through, 10-12 min.
- When meatballs are almost done, reheat the same pan from step 2 over medium-low. When hot, add 1 tbsp (2 tbsp) butter and swirl pan, until melted.
- Crack in two (four) eggs.
- Season with salt and pepper, then sprinkle remaining sesame seeds overtop.
- Pan-fry, covered, until egg white is set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Transfer to plate and cover to keep warm.
- Reheat same pan over medium. When hot, add 1 tbsp (2 tbsp) butter and swirl pan until melted. Add half the oyster sauce, gochujang , __water and ___ tsp sugar. Stir to combine, then remove from heat.
- Add meatballs to sauce, stir to coat.
- Fluff rice with fork, then stir in half the green onions.
- Drain carrots, discarding pickling liquid.
- Divide rice, meatballs, veggies and pickled carrots between plates.
- Sprinkle remaining green onions overtop.