Hoisin Pork Stir-Fry with Peanuts & Thai Basil
over rice with mushrooms & lime4.5(322)
Calories
:
716 kcalProtein
:
32.8g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Soja
- Tarwe
- Sesamzaad
- Gluten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Mosterd
- Selderij
- Soja
- Gluten
- Tarwe
- Ei
Hoisin sauce is a characteristic thick, brown, sweet Asian sauce. You can use it to marinate, glaze or as a dipping sauce!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Jasmine rice
25 g
Hoisin sauce
(Contains: Soja, Tarwe, Sesamzaad)
½ piece
Red onion
½ piece
Carrot
125 g
Mushrooms
10 milliliters
Soy sauce
(Contains: Soja, Tarwe, Gluten)
5 g
Ginger paste
5 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
100 g
Pork mince
(May be present: Mosterd, Selderij, Soja, Gluten, Tarwe, Ei)
½ piece
Lime
5 g
Thai basil
½ piece
Garlic
Not included in your delivery
180 milliliters
Water for the rice
½ tablespoon
Water for the sauce
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
Red wine vinegar
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2994 kJ
Calories716 kcal
Fat26.9 g
Saturated Fat7.4 g
Carbohydrate91.9 g
Sugar20.8 g
Dietary Fiber7.6 g
Protein32.8 g
Salt3.3 g
Trans Fat0.1 g
Potassium648.8 mg
Calcium40.4 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Casserole
Cooking Steps
1
- Boil the water in a pot or saucepan (see pantry for amount).
- Add a generous pinch of salt, then boil the rice for 10 - 12 minutes over low heat, covered.
- Turn off the heat and allow to stand for 5 minutes, still covered.
- In the meantime, slice the carrot into thin crescents and quarter the mushrooms.
2
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the carrot and mushrooms for 5 - 6 minutes.
- In the meantime, slice the onion into half rings and crush or mince the garlic.
- Add the ginger paste, the garlic, the onion and the mince, then stir-fry over high heat for 3 minutes, separating the mince as you do so.
3
- Add the soy sauce, the hoisin sauce, the red wine vinegar, the honey and the water for the sauce.
- Mix well and fry for 1 - 2 minutes, seasoning to taste with salt and pepper.
- Meanwhile, roughly chop the Thai basil and quarter the lime.
4
- Serve the rice on deep plates and top with the stir-fry.
- Garnish with the Thai basil and the peanuts.
- Serve the lime wedges alongside.
