with Potatoes, Sugar Snap Peas and Peppers
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount. Ingredients: Ground pork • Yellow potato • Sweet bell pepper • Sugar snap peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gochujang (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, wheat) • Sesame oil.
Allergens
Utensils
Tags
Ground Pork
250 g
Ginger-Garlic Puree
2 tbsp
Crispy Shallots
28 g
Honey-Garlic Sauce
2 tbsp
Gochujang
1 tbsp
Sesame Oil
1 tbsp
Sugar Snap Peas
113 g
Sweet Bell Pepper
1 unit(s)
Yellow Potato
200 g
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Meanwhile, trim sugar snap peas.
- Core, then cut pepper into 1/4-inch strips.
- To a medium bowl, add pork, half the crispy shallots and half the ginger-garlic puree. Season with salt and pepper, then combine.
- Divide pork mixture into 8 (16) equal portions.
- Roll into balls, then flatten into 1/2-inch-thick patties. Set aside.
- Heat a large non-stick pan over medium.
- When hot, add half the sesame oil, then peppers and sugar snap peas. Cook for 3-4 min, stirring occasionally, until tender.
- Add remaining ginger-garlic puree. Cook for 1 min, stirring constantly, until fragrant.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- To the same pan from step 3, add remaining sesame oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry for 4-5 min per side, until browned all over and cooked through.**
- To the pan with patties, add half the honey-garlic sauce (use all for 4 servings), half the gochujang (use all for 4 servings) and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until sauce coats patties.
- Season with salt and pepper.
- Once potatoes are finished roasting, add sugar snap pea-pepper mixture to the baking sheet with potatoes, then toss to combine.
- Divide veggies between plates.
- Top with patties.
- Drizzle any sauce remaining in the pan over top.
- Sprinkle remaining crispy shallots over top.
640
kcal
Calories
38
g
Fat
14
g
Saturated Fat
46
g
Carbohydrate
16
g
Sugar
4
g
Dietary Fiber
33
g
Protein
100
mg
Cholesterol
510
mg
Sodium
0.2
g
Trans Fat
1200
mg
Potassium
75
mg
Calcium
4
mg
Iron
with Potatoes, Sugar Snap Peas and Peppers
with Sugar Snap Peas and Peppers
with Potatoes, Sugar Snap Peas and Peppers
with Potatoes, Sugar Snap Peas and Peppers
with Potatoes, Sugar Snap Peas and Peppers
