Hoisin Stir Fry Bowls with Spicy Peanut Sauce

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  4 cup or 740g

• Peanut butter

  Smooth style, with salt

  ¼ cup or 65g

• Sriracha Sauce

  Trader Joe's

  3 tsp or 12g

• 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

  1 tsp or 2g

• Water

  Plain, clean water

  3 tbsp or 44g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Peanut oil

  Salad or cooking

  ½ tbsp or 7g

• Ground pork

  Fresh, raw

  8 oz or 226g

• Mushrooms

  Button - Safeway

  8 oz or 227g

• Carrots

  Raw

  1 large (7-1/4" to 8-/1/2" long) 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

  ⅓ cup or 84g

• 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. Prepare rice as per package directions; set aside.
2. Mix the spicy peanut sauce first to allow the flavors time to blend. In a small bowl, combine the peanut butter, sriracha, soy sauce, brown sugar, and grated fresh ginger (use a small holed-cheese grater to grate about 1 tsp). Stir in one tablespoon of hot water at a time until the sauce is thin enough to drizzle. Set the sauce aside.
3. Mince the garlic and grate another teaspoon of fresh ginger. Heat the cooking oil in a large skillet over medium flame. Add the garlic and ginger to the hot skillet and sauté for about one minute, or just until the garlic is softened. Add the pork and continue to sauté until the pork is cooked through and crumbled (about five minutes).
4. While the pork is cooking, rinse the mushrooms then chop them into small pieces. Once the pork is cooked through, add the chopped mushrooms and continue to sauté until the mushrooms have wilted and released all their moisture (about five minutes).
5. While the mushrooms are cooking, peel the carrot then shred it using a large-holed cheese grater. Finely dice the red bell pepper. Once the mushrooms have cooked down, add the shredded carrot, diced bell pepper, hoisin sauce, toasted sesame oil, and soy sauce to the skillet. Stir and cook until everything is coated in sauce and heated through. (The amount of soy sauce needed may vary depending on the brand of hoisin sauce used. Start with ½ tbsp and add more to taste).
6. To build the bowls, start with one cup cooked rice, then add ¾-1 cup of the meat and vegetable mixture. Sprinkle a few sliced green onions on top, then drizzle 1-2 Tbsp of the spicy peanut sauce over everything. Finish with about 1 tbsp of the chopped peanuts.

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