Bulgogi-Glazed Pork over Veggie Stir-Fry

Name: Bulgogi-Glazed Pork over Veggie Stir-Fry garnished with Candied Peanuts
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit Lime; 6 ounce Green Beans; 2 unit Scallions; 6 ounce Carrots; 4 ounce Bulgogi Sauce; ½ ounce Peanuts; 12 ounce Pork Cutlets; 4 ounce Shredded Red Cabbage; 1 teaspoon Sriracha; Salt; Pepper; 1 teaspoon Vegetable Oil; 1 teaspoon Sugar; 1 tablespoon Butter

garnished with Candied Peanuts

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Falling into a stir-fry rut with the same meat, veggie, and sauce combo each week? We’ve got you covered. This version stars green beans, cabbage, and carrots, which are sautéed with scallions, then simmered in a sweet, savory, and tangy soy glaze. More of that glossy, swoon-worthy sauce simmers with seared pork cutlets, which are served over top. It’s all garnished with candied peanuts for satisfying crunch and drizzled with sriracha for customizable heat. Dinner winner? We think so.

Tags:

Carb Smart

•Lightning Prep

•Calorie Smart

Allergens:

Soy

•Wheat

•Sesame

•Peanuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Lime

6 ounce

Green Beans

2 unit

Scallions

6 ounce

Carrots

4 ounce

Bulgogi Sauce

(Contains: Soy, Wheat, Sesame)

½ ounce

Peanuts

(Contains: Peanuts)

12 ounce

Pork Cutlets

4 ounce

Shredded Red Cabbage

1 teaspoon

Sriracha

Not included in your delivery

Salt

Pepper

1 teaspoon

Vegetable Oil

1 teaspoon

Sugar

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Energy (kJ)0 kJ

Calories510 kcal

Fat24 g

Saturated Fat8 g

Carbohydrate44 g

Sugar28 g

Dietary Fiber8 g

Protein40 g

Cholesterol85 mg

Sodium700 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

•Small Bowl

•Large Pan

•Medium Bowl

•Plastic Wrap

•Paper Towel

Instructions

PDF

• Wash and dry all produce. • Quarter lime (for 4 servings, halve 1 lime; quarter remaining). Trim green beans if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions on a diagonal, separating whites from greens. Trim and peel carrots; using a peeler, shave lengthwise into ribbons, rotating as you go, until you get to the cores. Discard cores. • In a small bowl, combine half the bulgogi sauce (all for 4 servings) with juice from half the lime (both lime halves for 4).

• Heat a large, dry pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a second small bowl. Wash out pan.

• Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water and cover with plastic wrap. Microwave until tender, 1-2 minutes. • Carefully uncover, drain, and set aside.

• Heat a drizzle of oil in a second large pan over medium-high heat. Add scallion whites; cook, stirring, until softened, 1-2 minutes. • Add green beans and season generously with salt. Stir in cabbage, carrots, and 2 TBSP water (3 TBSP for 4 servings). Season generously with salt and pepper. Cook, stirring, until veggies are tender, 1-2 minutes more. • Remove from heat; stir in half the bulgogi sauce mixture (you’ll use the rest in the next step) and 1 TBSP butter (2 TBSP for 4).

• Meanwhile, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, cook pork in batches.) Transfer pork to a plate. • Add remaining bulgogi sauce mixture to pan; cook until slightly reduced, 1-2 minutes.

• Divide pork and veggie stir-fry between plates. Drizzle pork with any remaining sauce from pan. Garnish with scallion greens, candied peanuts, and sriracha to taste. Serve with remaining lime wedges on the side.