Thai One-Pot

By á-31592

WW Smart Points: 16 Serves 4
Regular long-grain white rice is a good foil for all the bold flavors in the dish. But you could use basmati, a long-grain white rice that is native to India and valued for its perfumed scent and delicate flavor, or jasmine rice, an aromatic variety that is slightly sticky when cooked and is frequently used in Southeast Asian cooking. Chili-garlic sauce, also known as chili-garlic paste or chili-bean sauce, is a potent mix of chile peppers, salt, rice vinegar, and garlic. This reddish-brown sauce is very spicy and fragrant; its heat is intoxicating. It is packaged in 8-ounce bottles and will keep for many months in the refrigerator.

Ingredients

• 2 2 2 tsp vegetable oil
• 1 1 1 pound(s) uncooked ground pork, lean, (10% or less fat)
• 2 2 2 medium sweet red pepper(s), seeded and cut into strips
• 6 6 6 oz dried shiitake mushroom(s), fresh, stems discarded, caps thickly sliced
• 2 2 2 cup(s) canned beef broth, low-sodium
• 1 1 1 cup(s) uncooked white rice, long-grain
• 1 1 1 Tbsp low sodium soy sauce
• 3/4 3/4 3/4 tsp sriracha chili sauce, or garlic-chilli sauce
• 4 4 4 oz snow peas, fresh, trimmed and halved
• 4 4 4 medium uncooked scallion(s), thinly sliced
• 1/2 1/2 1/2 cup(s) cilantro, fresh, coarsely chopped
• 2 2 2 Tbsp fresh lime juice

Details

Adapted from google.com

Preparation

Step 1

1. Heat the oil in a large, deep nonstick skillet or a wok over medium-high heat. Add the pork and cook, breaking it up with a wooden spoon, until it almost loses its pink color, about 4 minutes. Add the bell peppers and mushrooms. Cook, stirring frequently, about 1 minute.

2. Stir in the broth, rice, soy sauce, and chili garlic sauce; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and the broth is absorbed, about 20 minutes.

3. Remove the pan from the heat, then stir in the snow peas, scallions, and cilantro. Let stand 5 minutes then drizzle with the lime juice. Yields 2 1/4 cups per serving.