Express
Stir-Fried Pork in Pepper Sauce
less than 30 minutes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Rachel Post
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
- 16 oz. Cooked White Rice
- 1 Navel Orange
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1⅘ fl. oz. Black Pepper Sauce
- 6 oz. Sliced Red Bell Pepper
- 4 Green Onions
- ⅘ oz. Mushroom Broth Concentrate
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⅘ fl. oz. Tamari Soy Sauce
- ½ 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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Calories510
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Carbohydrates41g
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Net Carbs38g
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Fat16g
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Protein43g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
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 thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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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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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Halve orange. Juice one half. Separate other half into sections and coarsely chop.
Trim and thinly slice green onions, keeping white and green portions separate.Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Cook the Peppers
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add bell peppers, white portions of green onions, and 1/4 tsp. salt to hot pan. Stir occasionally until slightly tender, 2-3 minutes.Alternatively, reserve half the raw peppers for snacking/serving on the side. -
3 Add the Pork
Add pork, mushroom base, and garlic salt to hot pan. Stir occasionally until pork begins to brown, 2-3 minutes.
Add black pepper sauce and 2 Tbsp. orange juice. Stir to combine and bring to a simmer.Once simmering, stir occasionally until pork reaches a minimum internal temperature of 145 degrees. 3-4 minutes.Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
4 Cook Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.Add half the green portions of green onions (reserve remaining for garnish) to hot pan. Cook, 1 minute.After 1 minute, add rice, 1/4 cup water, and soy sauce. Stir occasionally until combined and rice is heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with pork mixture. Garnish with chopped oranges and remaining green portions of green onions. Bon appétit!
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