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Raviolis pékinois au porc, champignons noirs et poireaux
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Ingredients
- 30 g de champignons noirs déshydratés
- 250 g d'échine de porc, désossée, en dés de 2 cm
- 150 g de poireau, en morceaux
- 2 gousses d'ail
- 2 cm de gingembre frais
- 1 c. à café de sucre en poudre
- 1 c. à soupe d'huile de sésame
- 1 c. à soupe de sauce de soja, et un peu pour servir
- 25 feuilles de pâte à ravioli
- 1 c. à soupe d'huile de tournesol
- 500 g d'eau
- Nutrition
- per 1 portion
- Calories
- 1353 kJ / 323 kcal
- Protein
- 18 g
- Carbohydrates
- 29 g
- Fat
- 15 g
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