with Sweet Peppers and Celery
Ingredients: Ground pork • Chow mein noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Sweet bell pepper • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Celery • Ginger • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Garlic • Green onion.
Allergens
Tags
Ground Pork
250 g
Chow Mein Noodles
200 g
Sweet Bell Pepper
1 unit(s)
Celery
3 unit(s)
Green Onion
2 unit(s)
Garlic, cloves
3 unit(s)
Ginger
30 g
Vegetarian Oyster Sauce
0.25 cup
Chili-Garlic Sauce
2 tbsp
Gravy Spice Blend
20 g
Crispy Shallots
28 g
Oil
1.5 tbsp
Sugar
2 tsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, wash and dry all produce.
- To a large pot, add 10 cups hot water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Thinly slice celery crosswise.
- Thinly slice green onions.
- Peel, then mince or grate garlic.
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger. (NOTE: Add more ginger if you like it tangy!)
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then celery. Cook for 1-2 min, stirring occasionally, until starting to soften.
- Add peppers. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Meanwhile, reheat the same pan (from step 2) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork.
- Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Sprinkle 2 tsp (4 tsp) sugar over top. Cook for 2-3 min, stirring often, until pork is golden.
- To the pan with pork, add Gravy Spice Blend, garlic and ginger. Cook for 1 min, stirring often, until aromatics are fragrant and pork is coated.
- Add 3/4 cup (1 1/2 cups) water, vegetarian oyster sauce and half the chili-garlic sauce. Bring to a simmer.
- Once simmering, cook for 1-3 min, stirring often, until sauce thickens slightly.
- Remove from heat, then add veggies. Season with pepper, then stir to combine.
- Meanwhile, add chow mein noodles to the boiling water. Cook uncovered for 1-2 min, until tender. Reserve 1/4 cup (1/2 cup) noodle cooking water.
- Drain noodles, then rinse under warm water. Return noodles to the same pot. Using a pair of scissors, cut up noodles in the pot.
- Add 1/2 tbsp (1 tbsp) oil and half the green onions, then toss to combine.
- Cover to keep warm.
- To the pot with chow mein, add pork, veggies, sauce and reserved noodle cooking water.
- Season with salt and pepper, then toss to combine. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time.)
- Divide chili-garlic pork noodles and any remaining sauce in the pot between plates.
- Sprinkle with crispy shallots and remaining green onions.
- Drizzle remaining chili-garlic sauce over top.
850
kcal
Calories
37
g
Fat
12
g
Saturated Fat
98
g
Carbohydrate
19
g
Sugar
4
g
Dietary Fiber
38
g
Protein
85
mg
Cholesterol
2300
mg
Sodium
0.2
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
7
mg
Iron
