with easy scallion pancake, broccolini, and snow peas
Prep & Cook Time:30-40 min.
Cook Within:6 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Throw away the take-out menus and delete the delivery app from your phone; this stir-fry beats anything in white cartons. Ground pork is cooked with a combination of sweet honey and salty soy for the most balanced combination on the tongue. A melody of crunchy and trusty vegetables gets folded in, for that perfect mixture. But that's not the exciting part; you'll make a savory, scallion-permeated pancake, a staple of Chinese food delivery that you'll never have to order again.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with rice and 1 cup water to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Set aside covered. While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim bottom ends from broccolini and cut into 1" lengths. Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green portions. Stem, seed, remove ribs, and mince Fresno chile. In a mixing bowl, combine biscuit mix, ¼ cup water, liquid egg, green portions of green onions, and a pinch of pepper. Whisk until batter is the consistency of a loose pancake batter. If needed, add water 1 Tbsp. at a time to reach desired consistency.
Roast the Vegetables
Toss together broccolini, snow peas, white portions of green onions, 2 tsp. olive oil, and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast until tender, 10-12 minutes. While vegetables roast, cook pancake.
Cook the Pancake
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil to hot pan and pour in pancake batter. Cook until golden brown, 2-3 minutes per side. Remove pan from burner and slide pancake out. Wipe pan clean and reserve.
Cook the Pork
Return pan used to cook pancake to medium heat. Add ground pork to hot pan. Cook, breaking up with a spoon, until no pink remains, 6-8 minutes. Stir in soy sauce and honey, and cook until a light glaze forms, 1-2 minutes. Remove from burner.
Finish the Dish
Cut scallion pancake into six wedges. Add vegetables to pork in pan and stir. Place rice on a plate. Top rice with pork and vegetables and garnish with Fresno chile (to taste). Serve scallion pancake wedges on side.
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