Rice, Spicy Pickled Cucumbers & Sriracha Mayo
The path to sweet-spicy-savory dinner bliss is as simple as breaking out a frying pan! Ground pork and snap peas are tossed in a garlicky hoisin-infused sweet soy, and served with cucumbers marinated in a mix of ponzu, vinegar, chili flakes, and sesame seeds. Everything comes together over a bed of steamy rice all drizzled with creamy-hot Sriracha mayo and sprinkled with cilantro—in just 15 (fifteen!) minutes. The results? A symphony of flavors and textures that come together so quickly and deliciously, it may signal the last time you order in.
Allergens
Utensils
Tags
Mini Cucumber
2 unit
Onion
1 unit
Sugar Snap Peas
4 ounce
Sesame Seeds
1 tablespoon
Ponzu Sauce
6 milliliters
Rice Wine Vinegar
5 teaspoon
Korean Chili Flakes
1 teaspoon
Mayonnaise
2 tablespoon
Sriracha
1 teaspoon
Pork Chops
10 ounce
Garlic Powder
1 teaspoon
Hoisin Sauce
2 tablespoon
Sweet Soy Glaze
4 tablespoon
Microwavable Rice
2 unit
Cilantro
0.25 ounce
Cooking Oil
1 teaspoon
Sugar
1 teaspoon
Salt
Pepper
• Wash and dry produce. • Thinly slice cucumbers. Dice onion into ½-inch pieces. Remove strings from snap peas.
• In a medium bowl, mix cucumbers, sesame seeds, ponzu, vinegar, 1 tsp sugar (2 tsp for 4), 1 tsp salt (2 tsp for 4), and as many chili flakes as you like. (TIP: Start with a small pinch of chili flakes and add more to taste.) Refrigerate until ready to serve. • In a small bowl, combine mayonnaise and as much Sriracha as you like.
• Pat pork* dry with paper towels, then very thinly slice crosswise. • Drizzle oil in a hot large pan. Add pork, onion, snap peas, and garlic powder; season with salt and pepper. Cook, stirring occasionally, until pork is cooked through and veggies are tender, 4-6 minutes. • Remove from heat and stir in hoisin sauce, sweet soy glaze, and 1 TBSP water (2 TBSP for 4).
• Massage rice in packages to break up grains; partially open packages. Microwave until warmed through, about 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch. • Divide rice between shallow bowls. Top with stir-fry and drizzle with Sriracha mayo. Roughly tear cilantro and sprinkle on top. Serve with spicy pickled cucumbers (draining first) on the side. ***Pork is fully cooked when internal temperature reaches 145°.***
1000
kcal
Calories
31
g
Fat
8
g
Saturated Fat
128
g
Carbohydrate
37
g
Sugar
3
g
Dietary Fiber
37
g
Protein
120
mg
Cholesterol
2590
mg
Sodium
