Informations supplémentaires
30 min.
|
851 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot with 1.5 2P | 2 3P cups of water to a boil. Zest the oranges and the lime. Peel the orange and cut it into supremes or pieces. Chop the cilantro. Cut off the bok choy's stems.
2. Cook the rice
Rinse the rice. Add the rice to the pot of boiling water, cover and cook over low heat for 10-12 minutes. When the rice is done cooking, add the citrus zests and sesame oil. Add salt and pepper to taste. Set aside.
3. Cook the meatballs
Mix the pork with the cilantro, and some salt and pepper. Make 3 to 4 meatballs per person. Heat a drizzle of oil in a pan over medium-high heat and cook for 6-10 minutes until they are cooked through. Add the sauce and cook for 1-2 minutes. If desired, it is possible to offer the sauce as a dip when serving. Remove the meatballs and the sauce from the pan and cover to keep them warm.
4. Cook the bok choy
Deglaze the pan with 1-2 tbsp. of water. Add the bok choy and cook for 1-2 minutes. Add salt and pepper. Remove from the pan and mix with the orange supremes and the almonds.
5. Plate your dish
Serve the meatballs with the bok choy and the rice. Add lime juice (to taste). Bon appétit!
280gGround Pork
0.5unitCilantro
2unitBok Choy Shanghai
1unitOrange(s)
0.5unitLime
60mlHoney Garlic Sauce
45gSlivered Almonds
15mlSesame Oil
140gJasmine Rice
What you need
pot, pan, bowl, glass
851 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
102g
34%
fat
28g
43%
cholesterol
88mg
29%
fiber
20g
80%
protein
62g
saturated
8g
40%
sodium
1832mg
76%
sugar
32g
trans
0g