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
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
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Halve and peel red onion. Slice halves into ½" strips. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse pork, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Make the Char Siu Glaze
In a small bowl, combine hoisin, light brown sugar, soy sauce, and 1 Tbsp. water. Stir until well-combined. Set aside.
Sear the Pork
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add pork to hot pan and cook until well-browned, 4-5 minutes per side. Transfer to a plate and reserve pan; no need to wipe clean. Pork will finish cooking in a later step.
Cook the Peppers
Heat a large non-stick pan over medium-high heat. Add shishito peppers to dry pan and stir often until blistered, 3-5 minutes. Remove from pan and return pan to heat with 1 tsp. olive oil. Add red onion, white portions of green onion, and snap peas to hot pan. Cook, stirring often, until slightly caramelized, 3-4 minutes. Add shishito peppers, 1 tsp. char siu glaze, and 2 tsp. water. Cook, stirring constantly, until liquid has evaporated and vegetables are tender, 2-3 minutes. Season with a pinch of salt and pepper.
Finish the Pork
Return pan used to sear pork to medium-high heat. Add remaining char siu glaze and pork chops and any accumulated juices to hot pan. Bring to a simmer and cook, flipping pork several times, until chops are glazed and reach a minimum internal temperature of 145 degrees, 4-5 minutes.
Plate the Dish
Serve vegetables on a plate along with pork. Garnish with remaining green onions.
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