Hoisin Stir Fry Bowls with Spicy Peanut Sauce

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Brown sugar

  1 tsp unpacked or 3g

• Ginger root

  Raw

  2 tsp or 4g

• Water

  Plain, clean water

  3 tbsp or 44g

• Garlic

  Raw

  2 cloves, minced or 6g

• Peanut oil

  Salad or cooking

  1 ½ tsp or 7g

• Ground pork

  Fresh, raw

  8 oz or 226g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Carrots

  Raw

  1 large or 72g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Hoisin sauce

  Ready-to-serve

  6 tbsp or 96g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 large or 75g

• Peanuts

  All types, raw

  1 cup or 146g

Directions

1. Cook the rice according to package instructions and set aside.
2. In a bowl, combine peanut butter, sriracha, soy sauce, brown sugar, and grated fresh ginger to make the spicy peanut sauce. Gradually add hot water until the sauce reaches a drizzling consistency. Set aside.
3. Mince the garlic and grate an additional teaspoon of fresh ginger. Heat the peanut oil in a large skillet over medium heat. Add the garlic and ginger, sauté for about one minute. Add the pork and cook until browned and crumbled, approximately five minutes.
4. Chop the mushrooms and add them to the skillet once the pork is cooked. Sauté until the mushrooms are wilted. Add shredded carrot, chopped red bell pepper, hoisin sauce, sesame oil, and remaining soy sauce. Stir and cook until everything is heated through.
5. Assemble the bowls by layering cooked rice, the meat and vegetable mixture, chopped scallions, spicy peanut sauce, and chopped peanuts.

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