Express
Spicy Sliced Pork and Vegetable Stir-Fry
with kung pao sauce and rice
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Sesame, Soy
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Over 30g protein
Chef
Tom Scodari
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In Your Box (serves 4)
- 20 oz. Sliced Pork
- 10.94 oz. Long Grain White Rice
- 8 oz. Broccoli Florets
- 1 Yellow Bell Pepper
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6 fl. oz. Kung Pao Sauce
- 2 Green Onions
- 1½ tsp. Garlic Salt
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2 tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pq1zAjO5
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Calories680
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Carbohydrates79g
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Net Carbs76g
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Fat18g
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Protein47g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a medium pot with rice, garlic salt, and 2 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Break broccoli into bite-sized pieces using hands.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat sliced pork dry. Coarsely chop, then separate pieces. -
3 Cook the Pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sliced pork to hot pan and stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Transfer pork to a plate. Rest, 3 minutes.Keep pan over medium heat; no need to wipe clean. -
4 Cook Vegetables and Finish Dish
Add 2 tsp. olive oil, broccoli, bell peppers, white portions of green onions, and 1/4 cup water to hot pan.
Cover and cook until water is almost completely evaporated, 4-6 minutes.Add kung pao sauce (to taste) and pork. Stir occasionally until vegetables are tender and sauce is simmering, 2-3 minutes.Once simmering, remove from burner.Plate dish as pictured on front of card, topping rice with pork and vegetables. Garnish with sesame seeds and green portions of green onions. Bon appétit!
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