Family Meal Kit
One-Pan Sweet and Sour Pork Stir-Fry
with sesame rice
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
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Under %{max_calories} calories
Chef
Maija Barnes
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 16 oz. Cooked White Rice
- 16 oz. Ground Pork
- 2 Heads of Baby Bok Choy
- 1 Red Bell Pepper
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4 fl. oz. Sweet and Sour Sauce
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1 oz. Crispy Onions
- 2 Green Onions
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¼ oz. Toasted Sesame Oil
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- 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)
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Calories530
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Carbohydrates49g
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Net Carbs46g
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Fat24g
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Protein25g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 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 ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves. Keep stems and leaves separate.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine cornstarch and 1 Tbsp. water. Set aside. -
2 Cook the Pork
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground pork, Asian garlic, ginger & chile seasoning (use less if spice-averse), and 1/2 tsp. salt to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Transfer pork to a plate. Keep pan over medium-high heat. -
3 Cook the Stir-Fry
Add 1 tsp. olive oil, white portions of green onions, bok choy stems, and bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes.
Return pork to pan and stir until combined. Add sauce, bok choy leaves, cornstarch mixture, 1/4 cup water, and 1/4 tsp. salt. Stir occasionally until sauce thickens and bok choy leaves are wilted, 3-4 minutes.Remove from burner.While stir-fry cooks, continue recipe. -
4 Heat the Rice
Place rice and 1/2 tsp. salt in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.
Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork and stir in sesame oil. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with stir-fry and garnishing with green portions of green onions and crispy onions. Bon appétit!
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