Cal Smart Sweet Heat Pork
with Steamed Rice and Sautéed Veggies
The dynamic flavour duo of sweet and heat cannot be beat! Tangy whole grain mustard brings an already-exciting recipe to the next level!
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Egg, Milk, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- To a small bowl, add sweet chili sauce, whole grain mustard, half the soy sauce and 1/3 cup (1/2 cup) water. Whisk to combine.
- Heat a large non-stick pan over medium-high. When hot, 1/2 tbsp (1 tbsp) oil then peppers and onions. Season with salt and pepper. Cook for 2-4 min, stirring often, until tender and lightly golden.
- Add bok choy and 2 tbsp (4 tbsp) water. Cook for 1-2 min, stirring often, until tender. Remove from heat and stir in remaining soy sauce.
- Transfer to a plate and cover to keep warm.
- Pat pork dry with paper towels.
- Season with remaining garlic salt and pepper.
- Heat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil then pork. Cover and cook for 3-5 min per side until golden and cooked through.**
- Add sauce mixture to pan and flip pork chops to coat.
- Cook for 1-2 min, until sauce is warm.
- Fluff rice with fork. Stir in veggies.
- Thinly slice pork.
- Divide rice between plates.
- Top with pork.
- Spoon sauce from pan over pork.
