| Ingrédient |
Quantité |
Calories |
| Coriandre |
17g |
4kcal |
| Concombre |
161g |
26kcal |
| Riz blanc à long grain cru |
185g |
675kcal |
| Porc haché 96% maigre 4% gras cru |
453.59g |
549kcal |
| Sucre brun |
4.17g |
16kcal |
| Racine de gingembre |
15.15g |
12kcal |
| Ail |
6g |
9kcal |
| Oignons, oignons de printemps ou oignons verts (y compris les sommets et le bulbe), crus |
30g |
10kcal |
| Menthe poivrée fraîche |
15g |
11kcal |
| Sauce soja à base de soja et de blé (shoyu), faible teneur en sodium |
33.1g |
19kcal |
| Poivrons, piment fort, rouge, cru |
25g |
10kcal |
| Huile de colza (huile de colza) |
14g |
124kcal |
| Jus de citron vert |
61.36g |
15kcal |
Recipe Instructions:
Ingredients
1 c. long-grain white rice
1 tbsp. canola oil
1 lb. ground pork
2 cloves garlic, finely chopped
1 small red chili (seeded if desired), finely chopped
2 tbsp. plus 1/2 tablespoon grated fresh ginger
2 tbsp. low-sodium soy sauce
4 tbsp. fresh lime juice
1 tsp. brown sugar
1 English cucumber, thinly sliced
2 scallions, thinly sliced
1 c. fresh cilantro
1/2 c. fresh mint
Directions
Step 1
Brown ground pork in cast-iron skillet in canola oil, 7 minutes. Toss with garlic, red chile, and 2 tablespoons grated fresh ginger. Remove from heat and toss with 2 tablespoons lime juice and 1 tablespoon low-sodium soy sauce (adding 1/4 cup water if dry).
Step 2
Whisk 2 tablespoons lime juice, 1 tablespoons low-sodium soy sauce, 1/2 tablespoon grated ginger and brown sugar. Toss with cucumber and scallions; fold with cilantro and mint. Serve with pork over rice.
