Express
One Pan
Pork and Pineapple Stir-Fry
with rice
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Wheat, Peanuts, Sesame, Soy
- Calorie-Conscious
Chef
David Welch
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
- 10.94 oz. Long Grain White Rice
- 1 Green Bell Pepper
- 4 oz. Orange Ginger Sesame Sauce
- 4 oz. Sliced Red Onion
- 3 Pineapple Slices
- 2 fl. oz. Sweet & Thick Soy Sauce
- 1 oz. Roasted & Salted Peanuts
- 1 Tbsp. Minced Ginger
- ¼ oz. Cilantro
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
- 1 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)
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Calories730
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Carbohydrates87g
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Net Carbs84g
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Fat21g
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Protein47g
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Sodium1560mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Colander/Strainer
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 Cook the Rice
Bring a medium pot with rice and 2 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Drain pineapples in a colander/strainer and quarter.Stem cilantro; keeping leaves whole.Pat sliced pork dry. Coarsely chop, then separate pieces. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers, onions, and half the garlic salt (reserve remaining for pork) to hot pan. Stir occasionally until tender, 6-8 minutes. -
4 Add Pork and Finish Dish
Add pork, Asian garlic, ginger & chile seasoning (use less if spice-averse), ginger, remaining garlic salt, and a pinch of pepper to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
Add pineapples and peanuts. Stir often until pineapples are slightly browned, 2-4 minutes.Add orange sauce (to taste), soy sauce, and 1/4 cup water. Stir to combine and bring to a simmer.Once simmering, remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping pork mixture with cilantro. Bon appétit!
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