Protein Swap | Spicy Hunan Ground Pork
with Tender-Crisp Veggies & Jasmine Rice
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
Hunan cuisine, named for a province of central China, is known for its hot and spicy flavour profile. This go-to recipe makes it easy to achieve, with a quick sauté of ground pork, carrot matchsticks and broccoli over jasmine rice.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Head of broccoli
- 100g Matchstick carrots
- 15ml Minced garlic
- 15ml Sambal oelek
- 30ml Soy sauce (low sodium)
- 160g Jasmine rice
- 14g Honey
- 30ml Stir-fry sauce
Contains: Oysters • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
6 g
Sodium
1330 mg
Total Carb
90 g
Sugars
14 g
Protein
36 g
Fibre
5 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, cut the broccoli head into bite-size florets.
- In a small bowl, make the sauce by combining the sambal oelek** (add ½ for medium spicy), stir-fry sauce**, soy sauce, honey, garlic and 2 tbsp water (double for 4 portions).
Start the spicy Hunan beef
- Pat the beef dry; season with S&P.
- In a large pan, heat a generous drizzle of oil on high.
- Add the broccoli and sauté, 3 to 4 min., until partially cooked.
- Add the beef and cook, stirring often, 2 to 3 min., until partially cooked.
- Add the carrots and cook, stirring often, 1 to 2 min., until beginning to soften and the beef* is cooked through.
Finish the spicy Hunan beef
- To the pan, add the sauce and cook, stirring often, 2 to 3 min., until thickened and the vegetables and beef are coated.
Plate your dish
- Divide the rice between your bowls.
- Top with the spicy Hunan beef. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
