Pork Basil Stir-Fry

Name: Pork Basil Stir-Fry over Jade Rice with Green Beans and Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 unit Shallot; 1 unit Lime; 2 clove Garlic; ½ ounce Basil; 1 unit Chili Pepper; 1 ounce Peanuts; ¾ cup Jade Rice; 6 ounce Green Beans; 10 ounce Ground Pork; 1 tablespoon Sesame Oil; 1 tablespoon Soy Sauce; 2 teaspoon Vegetable Oil; ½ teaspoon Sugar; Salt; Pepper

over Jade Rice with Green Beans and Crushed Peanuts

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We can’t decide which part of this dish we like best. Is it the ground pork topped with peanuts and spiked with aromatic basil and a few squeezes of lime? Or what about the jade rice with its stunning green hue and vanilla aroma? Maybe it’s the roasted green beans, with their satisfying veggie crispness. No matter which, they all come together to create symphony of flavor.

Tags:

Spicy

Allergens:

Peanuts

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

1 unit

Lime

2 clove

Garlic

½ ounce

Basil

1 unit

Chili Pepper

1 ounce

Peanuts

(Contains: Peanuts)

¾ cup

Jade Rice

6 ounce

Green Beans

10 ounce

Ground Pork

1 tablespoon

Sesame Oil

1 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

½ teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3305 kJ

Calories790 kcal

Fat40 g

Saturated Fat9 g

Carbohydrate73 g

Sugar7 g

Dietary Fiber8 g

Protein36 g

Cholesterol90 mg

Sodium360 mg

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

•Small pot

•Baking Sheet

•Large Pan

Instructions

PDF

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring 1½ cups salted water to a boil in a small pot. Halve, peel, and finely chop shallot. Halve lime. Mince garlic. Pick half the basil leaves from stems and roughly chop (save the rest for garnish). Mince chili, removing ribs and seeds first for less heat.

Crush peanuts inside their bag with a mallet or heavy pan. Once water boils, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 13-15 minutes.

Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until lightly crisped, about 12 minutes.

Heat a drizzle of oil in a large pan over medium heat. Add shallot, garlic, and as much chili as you like. (TIP: Start with a pinch and add more from there.) Cook, tossing, until softened and fragrant, about 3 minutes. Add pork and increase heat to high, breaking up meat into small pieces. Cook until browned, 4-5 minutes. Season with salt and pepper.

Remove pan from heat. Stir in sesame oil, 1 TBSP soy sauce (we sent more), chopped basil, and ½ tsp sugar. Season with salt and pepper. Stir in a squeeze or two of lime (to taste).

Divide rice between plates, then arrange stir-fry on top. Sprinkle with peanuts. Tear remaining basil leaves from stems and scatter over top. Serve with green beans on the side.