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Pork and Peppers in Peanut Sauce
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Pork and Peppers in Peanut Sauce

Pork and Peppers in Peanut Sauce

with Carrots and Coconut Rice

It may sound a little strange, but trust us, peanut butter is the secret to making this dish shine in unexpected ways. Paired with coconut rice, this recipe is comforting and satisfying beyond comprehension!

Tags:
Quick
Allergens:
Soy
Peanuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

¾ cup

Jasmine Rice

30 g

Ginger

1 tbsp

Garlic Puree

113 g

Onion, chopped

1 unit

Chili Pepper

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

165 mL

Coconut Milk

1.5 tbsp

Peanut Butter

(Contains Peanuts)

14 g

Cilantro

200 g

Green Bell Pepper

56 g

Carrot, julienned

1 unit

Lime

Not included in your delivery

1 tsp

Sugar*

⅔ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories1060 kcal
Fat55 g
Saturated Fat24 g
Carbohydrate104 g
Sugar15 g
Dietary Fiber6 g
Protein38 g
Cholesterol80 mg
Sodium1610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl

Instructions

Prep
1

Before starting, wash and dry all produce.

Core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate half the ginger (grate all for 4 ppl). Roughly chop cilantro. Cut lime into wedges.

Cook rice
2

Add 1/8 tsp salt (dbl for 4 ppl) and 2/3 cup water (1 cup for 4 ppl) to a medium pot. Bring to a boil over high heat. Stir in coconut milk and rice, then bring to a gentle boil. Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

Cook pork
3

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Season with salt and pepper. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Remove pan from heat and transfer pork to a plate. Carefully wipe pan clean.

Cook veggies
4

Return pan to heat. Add 1/2 tbsp oil (dbl for 4 ppl), then garlic puree, ginger, onions and peppers. Season with salt. Cook, stirring often, until veggies soften, 2-3 min.

Finish stir-fry
5

While veggies cook, combine peanut butter and soy sauce mirin blend in a small microwaveable bowl. Microwave in 15 sec intervals, stirring until sauce is smooth. Add carrots, pork and peanut sauce to the pan with the veggies. Cook, stirring often, until sauce thickens and carrots are tender, 2-3 min.

Finish and serve
6

Divide coconut rice between plates. Spoon pork and veggies over top. Sprinkle with cilantro and serve lime wedges alongside.