This colourful beauty celebrates tender-crisp veggies, sesame pork and the finishing touch of crisp of green onions. It’s unbeatable!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Pork
½ tbsp
Plum Sauce
½ tbsp
Sesame Oil
(Contains Sesame)
1 tbsp
Sesame Seeds
(Contains Sesame)
56 g
Carrot, julienned
227 g
Snow Peas
6 g
Garlic
2 unit
Green Onion
½ cup
Bulgur Wheat
(Contains Wheat)
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
½ tsp
Salt*
Before starting, wash and dry all produce. Trim the snow peas, then cut in half. Thinly slice the green onions. Peel, then mince or grate the garlic. Heat a large non-stick pan over medium heat. When hot, add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
Add 3/4 cups water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Add bulgur, then cover and let stand, until tender and liquid is absorbed, 15-16 min. Fluff with a fork.
While bulgur cooks, heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp sesame oil (dbl for 4 ppl), then the carrots and snow peas. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Season with salt and pepper. Transfer to a plate and cover with foil to keep warm.
Reduce heat to medium, then add 1/2 tbsp oil (dbl for 4 ppl) to the same pan. Add the garlic and pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Cook, stirring often until slightly thickened, 1 min. Remove the pan from heat. Stir in half the plum sauce (use all for 4 ppl) and toasted sesame seeds. Season with salt and pepper. Set aside.
Divide the bulgur between bowls. Top with the veggies, then the pork. Sprinkle with the green onions.