Sweet Ginger Pork Stir-Fry
with Peppers and Snow Peas
Ah, ginger and pork – the two go together like Ginger Rogers and Fred Astaire. This lip-smacking pair will be swinging across your tastebuds tonight on a bed of pillowy jasmine rice and topped with a tasty hoisin-soy sauce. This dinner is sure to have you dancing!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Sulphites, Wheat)
(Contains Soy, Sesame, Mustard)
Sweet Bell Pepper
Not included in your delivery
Before starting, wash and dry all produce.Heat Guide for Step 6: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicyand 1 tsp (2 tsp) extra-spicy Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then finely grate 1 tbsp (2 tbsp) ginger.
Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Trim, then halve snow peas. Core, then cut pepper into 1/2-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)Stir together garlic puree, ginger and sesame oil in a small bowl.
Heat a large non-stick pan over medium-high heat. When hot, add half the garlic-ginger oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Transfer pork to a plate, then cover to keep warm. Carefully discard excess fat.
Reduce heat to medium, then add remaining garlic-ginger oil, snow peas and peppers to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add soy sauce, hoisin sauce, pork and 2 tbsp (4 tbsp) water. Cook, stirring often, until warmed through, 1-2 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then season with salt, to taste.Divide rice between bowls. Top with stir-fry. Sprinkle 1/4 tsp chilies over top. (NOTE: Reference heat guide.)