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

  White, raw

  ½ lb or 227g

• 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

  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 by combining peanut butter, sriracha, soy sauce, brown sugar, and grated fresh ginger. Stir in hot water one tablespoon at a time until the sauce is thin enough to drizzle. Set 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, sautéing for about one minute. Add the pork and sauté until cooked through and crumbled, about five minutes.
4. Rinse and chop the mushrooms. Once the pork is cooked, add the mushrooms and sauté until wilted. Peel and shred the carrot, dice the red bell pepper, and add to the skillet with hoisin sauce, toasted sesame oil, and soy sauce. Stir and cook until heated through.
5. Build the bowls with cooked rice, meat and vegetable mixture, green onions, spicy peanut sauce, and chopped peanuts.

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