Korean Style BBQ Pork and Veg Stir-Fry
with jasmin riceCalorieën
:
665 kcalEiwit
:
29.5g eiwitBereidingstijd
:
20 minutenDifficulty
:
MakkelijkAllergenen:
- Mosterd
- Gluten
- Soja
- Tarwe
- Soja
- Tarwe
- Ei
- Mosterd
- Selderij
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
75 gram
Jasmijnrijst
65 gram
Champignons
25 gram
Barbecuesaus
(Bevat: Mosterd)
50 gram
Peultjes
100 gram
Varkensboerengehakt
(Kan bevatten: Soja, Tarwe, Ei, Mosterd, Selderij)
½ stuk(s)
Wortel
15 gram
Gochujang
(Bevat: Gluten, Soja, Tarwe)
Niet inbegrepen in jouw bezorging
naar smaak
Honing [of plantaardig alternatief]
½ el
[Zoutarme] sojasaus
½ el
Zonnebloemolie
naar smaak
Zout
1 el
Wittewijnazijn
½ tl
Suiker
Keukengerei
•Steelpan
•Dunschiller
•Large Frying Pan
Instructies
1
- Boil plenty of water with a pinch of salt in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- If preferred, carefully discard the tough ends of the mangetout.
- Slice the mushrooms.
2
- Heat a drizzle of sunflower oil in a large frying pan on medium-high heat.
- Add the pork mince and mushrooms and fry for 6 - 7 minutes. Use a spoon to break up the mince as it cooks.
- In the meantime, crush or mince the garlic.
- Use a peeler or cheese slicer to shave the carrot into thin ribbons.
3
- Add the rice vinegar and sugar to the bowl with the carrot to pickle. Add a pinch of salt and mix well. Set aside.
- Add the mangetout, garlic and gochujang to the pan with the mince. Stir fry 2- 3 minutes.
- Add the honey, soy sauce and water for the sauce. Reduce the heat and simmer 1 - 2 minutes.
- Stir through the BBQ sauce, then remove from the heat.
4
- Divide the rice among deep plates.
- Top the rice with the pork and serve the pickled carrot on the side.
