Express
Teriyaki Sliced Pork Rice Bowl
with mixed vegetable stir-fry
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Sliced Pork
- 16 oz. Cooked White Rice
- 12 oz. Green Beans
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5 fl. oz. Teriyaki Glaze
- 3 oz. Shredded Red Cabbage
- 3 oz. Matchstick Carrots
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Cornstarch
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) Vqm5B5q7
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Calories570
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Carbohydrates52g
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Net Carbs47g
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Fat17g
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Protein44g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
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 breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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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1 Make Sauce and Prepare Ingredients
In a mixing bowl, combine teriyaki glaze, chicken base, cornstarch, and 2 Tbsp. water. Set aside.
Trim green beans, if necessary. Cut into 2" pieces.Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans and a pinch of salt to hot pan and stir often until tender, 4-6 minutes.
Add carrots, cabbage, and 1/4 tsp. salt. Stir occasionally until cabbage has wilted and carrots are tender, 3-5 minutes.Remove from burner. -
3 Cook the Pork
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork and 1/4 tsp. salt to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
Add cooked vegetables and sauce. Stir often until sauce has thickened, 1-2 minutes.Remove from burner.While pork and vegetables cook, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with pork and vegetable mixture. Bon appétit!
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