with Stir-Fried Veggies and Jasmine Rice
Honey-pepper stir-fries are fabulous eaten fresh at the restaurant, but fall flat when it's takeout. Get the best of both worlds by making this stir-fry at home for convenience and taste! Ingredients: Pork chop • Sweet bell pepper • Jasmine rice • Yellow onion • Carrots • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Green onion • Honey • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Jasmine Rice
0.75 cup
Soy Sauce Mirin Blend
4 tbsp
Honey
1 unit(s)
Onion, sliced
113 g
Cream Sauce Spice Blend
1 tbsp
Sweet Bell Pepper
1 unit(s)
Green Onion
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Carrot, julienned
113 g
Oil
2 tbsp
Salt
0.375 tsp
Pepper
0.125 tsp
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE:
- Reduce heat to low if water is boiling over.) Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Core, then cut pepper into 1/4-inch slices.
- Combine soy sauce mirin blend, honey, broth concentrate, half the Cream Sauce Spice Blend and 1/4 cup (1/3 cup) water in a medium bowl.
- Pat pork dry with paper towels. Season with salt and pepper. Place pork on a plate. Sprinkle remaining Cream Sauce Spice Blend all over pork.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden-brown, 4-6 min per side.** (TIP: If pork is browning too quickly, reduce heat to medium.)
- Remove from heat, then transfer pork to a cutting board. Cover loosely with foil to rest, 3-5 min.
- Reheat the same pan over medium-high heat (NOTE: Use high heat for 4 ppl).
- When hot, add 1 tbsp (2 tbsp) oil, then peppers, carrots and sliced onions. Season with salt and pepper. Cook, stirring often, until tender, 4-5 min.
- Remove from heat, then transfer to a plate. Cover to keep warm.
- Add soy sauce mixture to the same pan. Bring to a simmer over medium heat. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Fluff rice with a fork, then stir in half the green onions.
- Thinly slice pork. Add any pork resting juices to pan with sauce.
- Divide rice between bowls.
- Top with veggies, pork and sauce from the pan.
- Sprinkle remaining green onions over top.
760
kcal
Calories
20
g
Fat
3.5
g
Saturated Fat
92
g
Carbohydrate
19
g
Sugar
4
g
Dietary Fiber
47
g
Protein
105
mg
Cholesterol
1750
mg
Sodium
0
g
Trans Fat
1150
mg
Potassium
75
mg
Calcium
4
mg
Iron
