All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Up your stir-fry game with this stunner, clocking in at less than 15 minutes and yet with flavors and textures that seem like they took hours to form. We won't tell if you won't.
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
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
Cook the Pork
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, ground pork, seasoning blend, and a pinch of salt and pepper to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
While pork cooks, prepare broccoli.
Cook the Vegetables
Tear any large broccoli pieces in half, if needed.
Add broccoli to hot pan and stir occasionally until bright green, 3-5 minutes.
Stir in 2 Tbsp. water and slaw mix. Cover, and cook until slaw mix is al dente, 3-4 minutes.
While vegetables cook, mince pickled ginger.
Trim and thinly slice green onions.
Add the Sauces
Stir sweet chili sauce, soy sauce, pickled ginger, ¼ tsp. salt, and ¼ tsp. pepper into hot pan until combined. If too thick, add water, 2 Tbsp. at a time, until desired consistency is reached.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with green onions. Bon appétit!
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