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
Cook the Rice
Place rice and 2 cups of water in a small pot. Bring to a boil, cover and reduce to a simmer. Cook until tender, about 18-20 min.
Prepare the Ingredients
Rinse broccolini, sugar snap peas, carrot and red bell pepper. Cut broccolini into 2” pieces. Peel, remove ends from carrot and cut on the diagonal into thin slices. Stem, remove seeds and slice red bell pepper into strips.
Marinate the Pork
Rinse and pat dry pork chops. Slice pork chops into thin strips and place in a bowl. Add soy sauce and honey to bowl and mix. Let marinate for 5 minutes. Season with a pinch of salt.
Stir Fry the Vegetables
Heat a pan over high heat and add 1 tsp oil. Stir fry eggplant for 1 minute, then add remaining vegetables and cook for another 2 minutes. Add black bean sauce and ginger and cook for 2 minutes. Add ¼ cup water and cook for one minute or until water has cooked off. Season with salt and pepper to taste. Remove vegetables from pan.
Stir fry the Pork
Wipe pan clean and place back on high heat. Add 1 tsp. oil. When oil begins to smoke add pork and let sit for in pan for 1 minute to get a nice sear. Stir pork and cook for another 2 minutes. Season with salt and pepper to taste. Remove from pan.
Plate the Dish
Place a rice in a small bowl and arrange vegetables and pork on a plate.
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