Meal Kit
Teriyaki Pork and Green Bean Stir-Fry
with rice and peanuts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Peanuts, Soy
Chef
Nigel Palmer
You're used to a delicious stir-fry being handed to you by a delivery person, with some chopsticks and a fortune cookie. But you know the ancient saying: order a man a pork stir-fry, he'll eat for a day, teach him how to make a stir-fry, he'll eat forever? That's how it goes, right? Regardless, this yummy mix of succulent sliced pork, fresh green beans, sweet teriyaki, and crunchy good peanuts comes together with ease. You'll be proud to make this meal, and even more delighted to eat this meal.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 6 oz. Trimmed Green Beans
- 5.47 oz. Long Grain White Rice
- 1 Head of Baby Bok Choy
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2 fl. oz. Teriyaki Glaze
- 2 Green Onions
- ½ fl. oz. Seasoned Rice Vinegar
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½ oz. Roasted Peanuts
- 2 Garlic Cloves
- ½ tsp. Garlic Salt
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) 2PZJD9P9
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Calories810
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Carbohydrates85g
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Net Carbs79g
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Fat29g
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Protein48g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
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 20 oz. sliced pork, follow same instructions as 10 oz. sliced pork, working in batches, if necessary.
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If using steak strips, follow same instructions as sliced pork in Steps 2 and 4, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using diced chicken, pat dry. Follow same instructions as sliced pork in Step 4, stirring occasionally until no pink remains and chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside covered.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Cut green beans into 2" pieces.
Remove any discolored outer leaves from bok choy and trim ends. Halve and remove core. Cut into 1/2" pieces.Coarsely chop peanuts.Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions on an angle. Keep white and green portions separate.Mince garlic.Separate pork slices into a single layer and pat dry. Coarsely chop, if desired. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add green beans to hot pan and stir often, 4 minutes.Stir in bok choy, 1/4 cup water, and a pinch of pepper. Then stir occasionally until green beans are tender, 3-4 minutes.Remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve. -
4 Cook the Pork
Return pan used to cook vegetables to medium-high heat and add 1 Tbsp. olive oil.
Add sliced pork and a pinch of pepper to hot pan.Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes. -
5 Make Sauce and Finish Dish
Stir teriyaki glaze, rice vinegar, white portions of green onions, garlic, and garlic salt into hot pan. Bring to a boil.
Once boiling, stir in vegetables until combined. Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping rice with stir-fry and garnishing with peanuts and green portions of green onions. Bon appétit!
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