Name: Pad Kra Pao Style Stir-Fry with jasmin rice and peanuts
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 200 g Pork mince; 150 g Jasmine rice; 1 piece Garlic; ½ piece Red chili pepper; 1 piece Shallot; 200 g Green beans; 1 piece Persian cucumber; 25 g Oyster sauce; 20 milliliters Reduced salt soy sauce; 10 g Thai basil; 1 piece Lime; 10 g Unsalted peanuts; 1 tablespoon Sunflower oil; 1 teaspoon Sugar; 1 tablespoon White wine vinegar; ½ tablespoon Cornstarch [or flour]; to taste Salt and pepper

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Recipes

Pad Kra Pao Style Stir-Fry

with jasmin rice and peanuts

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Tags:

Calorie Smart

Allergens:

Weekdieren

•Gluten

•Soja

•Tarwe

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Pork mince

(May be present: Soja, Tarwe, Ei, Mosterd, Selderij)

75 g

Jasmine rice

½ piece

Garlic

¼ piece

Red chili pepper

½ piece

Shallot

100 g

Green beans

½ piece

Persian cucumber

15 g

Oyster sauce

(Contains: Weekdieren, Gluten, Soja, Tarwe)

10 milliliters

Reduced salt soy sauce

(Contains: Soja, Tarwe, Gluten)

5 g

Thai basil

½ piece

Lime

5 g

Unsalted peanuts

(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

Not included in your delivery

½ tablespoon

Sunflower oil

½ teaspoon

Sugar

½ tablespoon

White wine vinegar

¼ tablespoon

Cornstarch [or flour]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2890 kJ

Calories691 kcal

Fat28.9 g

Saturated Fat7.5 g

Carbohydrate81.9 g

Sugar11.1 g

Dietary Fiber7.4 g

Protein31.9 g

Salt3.4 g

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

•Bowl

•Wok or sautépan

•Small Bowl

Cooking Steps

Bring plenty of salted water to a boil in a pot or saucepan.
Discard the tips of the green beans and then cut into thirds.
Boil the green beans in the pot or saucepan for 5 - 7 minutes. Remove from the pan, but keep the water for the rice. Set aside.
Boil the rice in the same pan for 10 - 12 minutes. Drain and set aside.

Meanwhile, slice the cucumber.
In a bowl, combine the white wine vinegar with the sugar. Transfer the cucumber to the bowl and season to taste with salt, then toss well to combine. Set aside (until serving), stirring occasionally.
Crush or mince the garlic. Finely chop the shallot.
Deseed and finely chop the red chili pepper.

Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the garlic, shallot and red chili pepper for 1 - 2 minutes.
Add the minced pork and for 3 minutes, separating it as you do so. Season with salt and pepper.
Meanwhile, cut the lime into 6 wedges. Tear the basil leaves. In a small bowl, combine the cornstarch with 1 tbsp water per person.
Stir in the oyster sauce, soy sauce, cornstarch slurry, and half of the Thai basil with the mince. Fry for 1 more minute. Add the green beans and stir well.

Chop the peanuts.
Serve the rice in deep bowls.
Top with the pork-bean stir fry and garnish with the peanuts and the rest of the Thai basil.
Serve with the pickled cucumber and the lime wedges.

Did you know... peanuts are a great source of vitamins and minerals, in particular vitamin E and magnesium. Vitamin E supports the immune system, while magnesium keeps bones and muscles healthy. Just one handful of peanuts provides a fifth of the RDA of both these nutrients.