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
A note about serious food allergies
You're used to a delicious stir-fry being handed to you by a delivery person, with some chopsticks and a fortune cookie. But you know the ancient saying: order a man a pork stir-fry, he'll eat for a day, teach him how to make a stir-fry, he'll eat forever? That's how it goes, right? Regardless, this yummy mix of succulent sliced pork, fresh green beans, sweet teriyaki, and crunchy good cashews comes together with ease. You'll be proud to make this meal, and even more delighted to eat this meal.
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
Customize It Instructions
If using flank steak, follow same instructions as sliced pork in Steps 2 and 4, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
If using shrimp, pat dry. Follow same instructions as sliced pork in Steps 4, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.
If using Impossible burger, follow same instructions as sliced pork in Step 4, breaking up burger until heated through, 4-6 minutes.
If using ground chicken, follow same instructions as sliced pork in Step 4, breaking up until no pink remains and chicken reaches minimum internal temperature, 7-9 minutes.
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim ends off green beans and cut into 2" pieces.
Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions on an angle. Keep white and green portions separate.
Remove any discolored outer leaves from bok choy and trim ends. Halve and remove core. Cut into ½" pieces.
Coarsely chop cashews.
Separate pork slices into a single layer and pat dry.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add green beans to hot pan and stir often, 4 minutes.
Stir in bok choy, ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cook until green beans are tender, 3-4 minutes.
Remove vegetables to a plate. Wipe pan clean and reserve.
Cook the Pork
Return pan use to cook vegetables to medium-high heat and add 1 Tbsp. olive oil. Add sliced pork and a pinch of salt and pepper to hot pan.
Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Make Sauce and Finish Dish
Stir teriyaki glaze, rice vinegar, white portions of green onions, garlic, and garlic salt into hot pan. Bring to a boil.
Once boiling, stir in vegetables until combined. Remove from burner.
Plate dish as pictured on front of card, topping rice with stir-fry and garnishing with cashews and green portions of green onions. Bon appétit!
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