with Sweet Chili Pork, Peanuts and Stir-Fried Veggies
Ingredients: Pork tenderloin • Shrimp • Bok choy • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Vegetarian oyster sauce (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) (soy) • 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) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Carrots • Peanuts • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites) • Green onion.
Allergens
Utensils
Tags
Pork Tenderloin
340 g
Shrimp
285 g
Chow Mein Noodles
200 g
Shanghai Bok Choy
2 unit(s)
Carrot, julienned
56 g
Sweet Bell Pepper
1 unit(s)
Green Onion
2 unit(s)
Soy Sauce Mirin Blend
4 tbsp
Vegetarian Oyster Sauce
0.25 cup
Sweet Chili Sauce
4 tbsp
Peanuts, chopped
28 g
Moo Shu Spice Blend
9 g
Salt
0.125 tsp
Sugar
0.25 tsp
Butter
1 tbsp
Pepper
0.125 tsp
Oil
2.5 tbsp
- Before starting, wash and dry all produce. Preheat the oven to 450˚F.
- To a large pot, add 10 cups hot water (use same for 4 servings). Cover and bring to a boil over high heat.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat pork dry with paper towels, then, if whole, cut into 2 (4) equal pieces on a separate cutting board. Season with half the Moo Shu Spice Blend, salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear for 6-8 min, turning occasionally, until golden. (NOTE: It’s okay if pork doesn't cook all the way through at this step.)
- While pork sears, line a baking sheet with parchment paper.
- Meanwhile, thinly slice green onions.
- Core, then cut pepper into 1/4-inch-thick strips.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Transfer pork to prepared baking sheet. Spread half the sweet chili sauce over top.
- Roast pork in the top of the oven for 12-14 in, until cooked through.**
- Discard any fat from the pan.
- Add chow mein noodles to the boiling water. Cook uncovered for 1-2 min, until tender.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
- Reheat the same pan over medium-high.
- While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with remaining Moo Shu Spice Blend.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl pan for 30 sec, until melted. Add shrimp.
- Cook for 2-3 min, stirring occasionally to pick up any browned bits in the pan, until shrimp just turn pink.**
- Transfer to a plate and cover to keep warm.
- Carefully wipe the pan.
- Once pork is cooked, remove from oven and transfer to a cutting board. Loosely cover with aluminum foil and let rest 4-5 min before slicing.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, peppers, carrots and bok choy. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- Add soy sauce mirin blend, oyster sauce and 1/4 tsp (1/2 tsp) sugar. Stir to coat.
- To the pan with sauce and veggies, add chow mein noodles, shrimp and half the green onions. Season with salt and pepper, then stir to coat.
- Thinly slice pork
- Divide noodles, shrimp and pork between plates.
- Drizzle remaining sweet chili sauce over pork.
- Sprinkle peanuts and remaining green onions over top.
1050
kcal
Calories
36
g
Fat
9
g
Saturated Fat
104
g
Carbohydrate
33
g
Sugar
6
g
Dietary Fiber
74
g
Protein
300
mg
Cholesterol
3770
mg
Sodium
0.4
g
Trans Fat
1500
mg
Potassium
250
mg
Calcium
8.5
mg
Iron
with Sweet Chili Pork and Stir-Fried Veggies
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