Sticky Plum Pork Stir-Fry

with Ginger-Scallion Rice, Broccoli, Bell Pepper & Peanuts

Allergens: Sesame, Soy, Wheat, Peanuts, Milk

Total: 30 min • Prep: 10 min

Servings:
Ingredients

  • Green Bell Pepper

    1 unit

  • Onion

    1 unit

  • Garlic

    2 clove

  • Sweet Soy Glaze

    2 tablespoon

  • Broccoli

    1 unit

  • Ground Pork

    10 ounce

  • Scallions

    2 units

  • Jasmine Rice

    ¾ cup

  • Sriracha

    1 teaspoon

  • Ginger

    1 thumb

  • Plum Sauce

    4 tablespoon

  • Peanuts

    ½ ounce

  • Black Pepper

    1 teaspoon (tsp)

  • Cooking Oil

    4 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Peel and mince or grate ginger.

  • Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, garlic, and ginger. Cook, stirring constantly, until fragrant and beginning to brown, 1-2 minutes. 

  • Add rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. 

  • Keep covered off heat until ready to serve.

2

  • While rice cooks, halve, peel, and thinly slice onion. Core and deseed bell pepper; slice into strips. Cut broccoli into bite-size pieces if necessary. TIP: Cut the broccoli stem along with the florets for your stir-fry!

  • Heat a large drizzle of oil in a large pan (large, high-sided pan for 4 servings) over medium-high heat. Add onion, bell pepper, and broccoli. Cook, stirring frequently, until softened, 4-7 minutes. Season with salt. TIP: Lower heat to medium if veggies begin to brown too quickly!
3
  • Add a drizzle of oil to pan; stir in pork* and a pinch of salt and pepper. Cook, stirring often, until pork is cooked through and veggies are browned and tender, 3-5 minutes more.
  • Reduce heat to low and stir in plum sauce, half the sweet soy glaze, ¼ cup water, and 1 TBSP butter (all the sweet soy glaze, ½ cup water, and 2 TBSP butter for 4 servings); cook until thickened, 30-60 seconds.
4

  • Fluff rice with a fork.

  • Divide rice between bowls; top with stir-fry. Drizzle with Sriracha. Sprinkle with scallion greens and peanuts. Serve.