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Dairy Free

Thai Pork & Veggie Bowl

with Lemongrass Rice

Cooking time

35 minutes

Servings

4

Calories

620 /serving

What makes Thai cuisine so unique and so irresistible is the way it manages to balance all five major flavours: salty, sweet, sour, bitter and spicy. To harness it all in one bowl requires a touch of culinary magic that is sure to win over even the fussiest of eaters. This Thai-inspired recipe gets off to a solid start with a bed of jasmine rice infused with the invigorating fragrance of fresh lemongrass. The flavour keeps on coming with a quick sauté of ground pork, carrots and sweet mini peppers seasoned with a winning combo of honey, lime and soy. With a sprinkling of crushed peanuts for a touch of crunch, there’s nothing left to do but dig in!

We will send you:

  • 510g Ground pork
  • 3 Garlic cloves
  • 20g Ginger
  • 2 Scallions
  • 1 Lime
  • 1 Lemongrass stalk
  • 400g Carrots
  • 340g Baby peppers
  • 215g Jasmine rice
  • 75ml Soy sauce reduced in sodium
  • 15ml Sesame oil
  • 14g Honey
  • 25g Peanuts

  • You will need:

    Medium pot
    Large pan
    Zester
    Oil
    Salt & pepper
    Total Fat
    26 g
    Saturated Fat
    7 g
    Sodium
    930 mg
    Total Carbs
    67 g
    Sugars
    10 g
    Protein
    34 g
    Fibres
    7 g
    Preparation
    a picture
    Make the lemongrass rice
    Cut the lemongrass stalk in half lengthwise; remove and discard a few of the tough outer layers of the stalk and mince the flesh. In a medium pot, heat the sesame oil on medium-high. Add the lemongrass and cook, stirring, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 2 cups of water; bring to a boil. Cover, reduce the heat and let simmer, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork.
    a picture
    Mise en place
    While the rice cooks, cut off and discard the stem end of each pepper; with a spoon, scoop out any seeds and slice the peppers into ¼-inch thick rings. Mince the garlic. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and thinly slice the carrots into rounds. Zest and juice the lime.
    a picture
    Make the sauce & cook the pork
    In a bowl, combine the honey, lime juice and soy sauce; season with S&P to taste and whisk to combine. Set aside. In a large pan, heat a drizzle of oil on medium-high. Add the pork and season with S&P. Cook, breaking up the meat with a spoon, 2 to 3 minutes, until lightly browned. Add the garlic, white bottoms of the scallion and ginger. Cook, 1 to 3 minutes longer, until fragrant and softened.
    a picture
    Cook the vegetables
    Add the carrots, peppers and the sauce to the pan of pork. Cook, stirring frequently, 3 to 4 minutes, until the veggies have softened. Remove from the heat; season with S&P to taste.
    a picture
    Plate your dish
    Add the lime zest to the lemongrass rice and divide between your bowls. Top with the pork mixture. Garnish with the green tops of the scallions and peanuts. Bon appétit!

    *Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.