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Prep Time:50 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:50 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:50 mins
Prep Time:
50 mins
Total Time:50 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupwarm water2tablespoonspacked light brown sugar½cupfresh lime juice2tablespoonsrice vinegar1tablespoonfish sauce1-2 tablespoons minced serrano or jalapeño pepper1poundbroccoli with stems (not crowns)2tablespoonspeanut oil, divided½teaspoonkosher salt, divided1poundlean ground pork1tablespoonchopped garlic1tablespoonchopped fresh ginger¼cupchopped fresh cilantro and/or mint¼cupthinly sliced shallot1cupjulienned red bell pepper1cupgrated carrot1cupdiced English cucumber½cupcoarsely chopped roasted unsalted peanuts
Cook Mode(Keep screen awake)
Ingredients
½cupwarm water
2tablespoonspacked light brown sugar
½cupfresh lime juice
2tablespoonsrice vinegar
1tablespoonfish sauce
1-2 tablespoons minced serrano or jalapeño pepper
1poundbroccoli with stems (not crowns)
2tablespoonspeanut oil, divided
½teaspoonkosher salt, divided
1poundlean ground pork
1tablespoonchopped garlic
1tablespoonchopped fresh ginger
¼cupchopped fresh cilantro and/or mint
¼cupthinly sliced shallot
1cupjulienned red bell pepper
1cupgrated carrot
1cupdiced English cucumber
½cupcoarsely chopped roasted unsalted peanuts
DirectionsCombine water and brown sugar in a bowl; stir until the sugar dissolves. Add lime juice, vinegar, fish sauce and chile pepper to taste. Set aside.Peel the broccoli stems. Coarsely chop all the broccoli. Pulse in a food processor into rice-size pieces.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the broccoli “rice” and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, 4 to 6 minutes. Divide among 4 bowls; cover to keep warm.Wipe out the pan. Add the remaining 1 tablespoon oil and pork and cook over medium-high heat, stirring and breaking up, until browned, 3 to 5 minutes. Stir in garlic, ginger and the remaining 1/4 teaspoon salt. Cook for 1 minute. Remove from heat. Stir in herbs, shallot and 1/2 cup of the reserved sauce.To serve, top each bowl of broccoli rice with equal portions of the pork mixture, bell pepper, carrot, cucumber and peanuts. Serve with the remaining sauce.Originally appeared: EatingWell Magazine, September/October 2017
Directions
Combine water and brown sugar in a bowl; stir until the sugar dissolves. Add lime juice, vinegar, fish sauce and chile pepper to taste. Set aside.Peel the broccoli stems. Coarsely chop all the broccoli. Pulse in a food processor into rice-size pieces.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the broccoli “rice” and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, 4 to 6 minutes. Divide among 4 bowls; cover to keep warm.Wipe out the pan. Add the remaining 1 tablespoon oil and pork and cook over medium-high heat, stirring and breaking up, until browned, 3 to 5 minutes. Stir in garlic, ginger and the remaining 1/4 teaspoon salt. Cook for 1 minute. Remove from heat. Stir in herbs, shallot and 1/2 cup of the reserved sauce.To serve, top each bowl of broccoli rice with equal portions of the pork mixture, bell pepper, carrot, cucumber and peanuts. Serve with the remaining sauce.
Combine water and brown sugar in a bowl; stir until the sugar dissolves. Add lime juice, vinegar, fish sauce and chile pepper to taste. Set aside.
Peel the broccoli stems. Coarsely chop all the broccoli. Pulse in a food processor into rice-size pieces.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the broccoli “rice” and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, 4 to 6 minutes. Divide among 4 bowls; cover to keep warm.
Wipe out the pan. Add the remaining 1 tablespoon oil and pork and cook over medium-high heat, stirring and breaking up, until browned, 3 to 5 minutes. Stir in garlic, ginger and the remaining 1/4 teaspoon salt. Cook for 1 minute. Remove from heat. Stir in herbs, shallot and 1/2 cup of the reserved sauce.
To serve, top each bowl of broccoli rice with equal portions of the pork mixture, bell pepper, carrot, cucumber and peanuts. Serve with the remaining sauce.
Originally appeared: EatingWell Magazine, September/October 2017
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Nutrition Facts(per serving)422Calories23gFat30gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
