Name: W26 - Quick (25 mins) & Calorie Smart - Pork/Mixed - Stir Fry with jasmin rice and peanuts
Total time: 25 min
Yield: 2
Cuisine: Thais
Ingredients: 200 gram Varkensboerengehakt; 150 gram Jasmijnrijst; 1 stuk(s) Knoflookteen; ½ stuk(s) Rode peper; 1 stuk(s) Sjalot; 200 gram Sperziebonen; 1 stuk(s) Mini-komkommer; 25 gram Oestersaus; 20 ml Sojasaus met minder zout; 10 gram Thais basilicum; 1 stuk(s) Limoen; 10 gram Ongezouten pinda's; 1 el Zonnebloemolie; 1 tl Suiker; 1 el Wittewijnazijn; ½ el Maiszetmeel [of bloem]; naar smaak Peper en zout

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Thaise Recepten

W26 - Quick (25 mins) & Calorie Smart - Pork/Mixed - Stir Fry

with jasmin rice and peanuts

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Caloriebewust

Allergenen :

Weekdieren

•Gluten

•Soja

•Tarwe

•Pinda's

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

100 gram

Varkensboerengehakt

(Kan bevatten: Soja, Tarwe, Ei, Mosterd, Selderij)

75 gram

Jasmijnrijst

½ stuk(s)

Knoflookteen

¼ stuk(s)

Rode peper

½ stuk(s)

Sjalot

100 gram

Sperziebonen

½ stuk(s)

Mini-komkommer

15 gram

Oestersaus

(Bevat: Weekdieren, Gluten, Soja, Tarwe)

10 ml

Sojasaus met minder zout

(Bevat: Soja, Tarwe, Gluten)

5 gram

Thais basilicum

½ stuk(s)

Limoen

5 gram

Ongezouten pinda's

(Bevat: Pinda's Kan bevatten: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

Zelf toevoegen

½ el

Zonnebloemolie

½ tl

Suiker

½ el

Wittewijnazijn

¼ el

Maiszetmeel [of bloem]

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2890 kJ

Energie (kcal)691 kcal

Vetten28.9 g

waarvan verzadigd7.5 g

Koolhydraten81.9 g

waarvan suikers11.1 g

Vezels7.4 g

Eiwitten31.9 g

Zout3.4 g

Benodigdheden

•Pan

•Kom

•Wok of hapjespan

•Kleine kom

Instructies

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.