Hoisin Pork & Brussels Sprout Stir-Fry
- Fish
- Soy
- Wheat
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
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
¾ cup
White Rice
8 ounce
Brussels Sprouts
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
unit
Broccoli
1 teaspoon
Garlic Powder
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
10 ounce
Pork Chops
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
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, 1¼ cups water (2¼ 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.
