2 servings
Ingredients
- 1 red bell pepper
- 1 yellow onion
- 1/4 oz. cilantro
- 1 lime
- 3/4 cup Jasmine rice
- 1/2 oz. peanuts
- 10 oz. ground pork
- 4 tablespoons sweet soy glaze (or substitute 2 tablespoons soy sauce and 2 tablespoons of oyster sauce)
- 1 oz. sweet Thai chili sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- kosher salt
- black pepper
Directions
Wash and dry all produce. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Mince cilantro. Zest and quarter lime.
In a small pot, combine rice, 1 1/4 cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer veggies to a plate.
Add another drizzle of oil to same pan over medium-high heat. Add pork; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up into pieces and continue cooking until pork is cooked through, 2-4 minutes more. Stir in cooked veggies, then add sweet soy glaze, chili sauce and 1 tablespoon butter. Cook, stirring, until mixture is thoroughly coated, 1-2 minutes.
Fluff rice with a fork; stir in 1 tablespoon butter and lime zest to taste. Season with salt. Divide between bowls and top with pork mixture. Top with peanuts and cilantro. Serve with lime wedges on the side.
Recipe originally found on Hello Fresh.
Nicole Flips for Food 