Hoisin Pork & Brussels Sprout Stir-Fry
with Rice
- Soy
- Wheat
- Fish
Quick, flavorful, and weeknight-friendly! Tender pork and crisp broccoli are stir-fried in a glossy sauce of hoisin, soy, ponzu, garlic, and a pinch of sugar, then spooned over fluffy white rice. This speedy dish delivers bold, savory-sweet flavor in every bite—and it's quicker than takeout!
Ingredients
8 ounce
Brussels Sprouts
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 teaspoon
Garlic Powder
6 milliliters
Ponzu Sauce
(Contains: Soy, Wheat, Fish)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
10 ounce
Pork Chops
¾ cup
White Rice
1 unit
Broccoli
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. • In a small bowl, whisk together soy sauce, hoisin, ponzu, half the garlic powder, and 2 tsp sugar (all the garlic powder and 4 tsp sugar for 4 servings); set aside.
• In a small pot, combine rice, 1 1⁄4 cups water(2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, pat pork dry with paper towels. Thinly slice crosswise. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add broccoli and cook, stirring often, until browned and tender, 4-7 minutes. TIP: Lower heat to medium if broccoli begins to brown too quickly! • Stir in pork and a pinch of salt and pepper. Cook, stirring often, until cooked through, 3-5 minutes. • Add soy sauce mixture and cook, stirring occasionally, until thickened, 1-2 minutes. Remove from heat.
• Fluff rice with a fork. • Divide rice between bowls; top with pork and broccoli stir-fry. Serve.
Pork is fully cooked when internal temperature reaches 145°.
