with Sugar Snap Peas and Peppers
These easy Korean-inspired pork patties, glazed in a sweet-and-spicy sauce spiked with ginger-garlic puree, are perfect for any night of the week. 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
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Cut potatoes 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, flipping halfway through, until tender and golden-brown, 22-25 min.
- Meanwhile, trim sugar snap peas.
- Core, then cut pepper into 1/4-inch strips.
- In 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 equal portions (16 portions for 4 servings).
- 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, stirring occasionally, for 3-4 min, until tender.
- Add remaining ginger-garlic puree. Cook, stirring constantly, until fragrant, 1 min.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Add remaining sesame oil to the same pan (used in step 3), then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Cook for 4-5 min per side, until browned all over and cooked through.**
- 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 to the pan with the patties. Cook, stirring often, for 1-2 min, until sauce coats patties.
- Season with salt and pepper, to taste.
- Once potatoes are finished roasting, to the baking sheet with the potatoes, add sugar snap pea-pepper mixture. Toss to combine.
- Divide veggies between plates.
- Top with patties.
- Drizzle any sauce remaining in the pan over top.
- Sprinkle with remaining crispy shallots.
600
kcal
Calories
36
g
Fat
13
g
Saturated Fat
47
g
Carbohydrate
16
g
Sugar
4
g
Dietary Fiber
29
g
Protein
80
mg
Cholesterol
490
mg
Sodium
0.2
g
Trans Fat
1100
mg
Potassium
50
mg
Calcium
3.5
mg
Iron
with Potatoes, 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
with Sugar Snap Peas and Peppers
