Moo Shu Pork Bowls with Cabbage, Scallions & Buttery Rice

• 分量: 2 servings
• 調理時間: 20 minutes
• 総時間: 25 minutes

材料

2 unit Scallions

1 unit Lime

10 ounce Ground Pork

4 ounce Shredded Red Cabbage

4 tablespoon Sweet Soy Glaze

2 tablespoon Hoisin Sauce

1 ounce Sweet Thai Chili Sauce

½ cup Jasmine Rice

1 tablespoon Sesame Seeds

Salt

Pepper

1 tablespoon Butter

1 teaspoon Cooking Oil

½ teaspoon Sugar

手順

• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Thinly slice scallions, separating whites from greens. Quarter lime.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• Stir scallion whites and cabbage into pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes. • Stir in hoisin, chili sauce, 2½ TBSP sweet soy glaze (5 TBSP for 4 servings), and ½ tsp sugar (1 tsp for 4) until thoroughly combined. Turn off heat. • Taste and season with juice from half the lime (whole lime for 4), salt, and pepper.

• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. • Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.

栄養

• カロリー: 790 kcal
• 脂肪総量: 35 g
• 飽和脂肪: 12 g
• コレステロール: 110 mg
• ナトリウム: 1450 mg
• 炭水化物総量: 89 g
• 食物繊維: 3 g
• 糖質総量: 39 g
• タンパク質: 26 g