with cabbage, zesty rice and peanuts
1. Cook rice. Zest and quarter lime. Trim and thinly slice scallions, separating whites from green. Roughly chop peanuts (in a bag with a meat tenderizer works great). In a small bowl, combine sweet soy glaze, half the sriracha and juice from half the lime.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and garlic; cook until fragrant, 30 seconds. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add coleslaw mix and stir until slightly softened, 1-2 minutes.
3. Add sauce and 1 TBSP butter to pan. Stir until thickened and stir-fry is evenly coated, 1-2 minutes. Taste and season with salt and pepper if necessary.
4. Fluff rice and stir in lime zest and 1 tbsp butter. Layer in bottom of 9x9 pan. Top with stir fry, peanuts, scallion greens and remaining sriracha to taste.
5. To freeze: cover with saran wrap and remove as much air as possible. Cover with foil and freeze.
6. To reheat: Defrost overnight. Preheat oven to 400. Remove saran wrap and recover with foil. Heat 15-20 minutes, until temperature reaches 165.
Serve with lettuce cups if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 56 | ||
Calories from Fat: 32 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.5mg | 0 % | |
Potassium 119.7mg | 3 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 4.4g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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