Pineapple Pork Stir-Fry

Name: Pineapple Pork Stir-Fry with Snow Peas and Bell Pepper over Jasmine Rice
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Chicken Stock Concentrate; 1 unit Red Bell Pepper; 4 unit Scallions; 1 thumb Ginger; 12 ounce Pineapple; ½ ounce Cilantro; 1 cup Jasmine Rice; 20 ounce Ground Pork; 4 ounce Snow Peas; 4 tablespoon Soy Sauce; 1 tablespoon Brown Sugar; 2 tablespoon Cornstarch; 1 tablespoon White Wine Vinegar; 4 teaspoon Vegetable Oil; Salt; Pepper

with Snow Peas and Bell Pepper over Jasmine Rice

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We’re remixing Chinese sweet ’n’ sour into something a little bit different. Rather than relying on a sugary sauce, this recipe uses the natural sweetness of pineapple, the savory notes of soy, and a splash of vinegar tang to transform it into something fresher and more flavorful. It’s got all the features of your favorite takeout dishes but done in a way that you’ll feel good about sharing with your family.

Tags:

Gluten-free

Allergens:

Soy

•Wheat

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

2 unit

Chicken Stock Concentrate

1 unit

Red Bell Pepper

4 unit

Scallions

1 thumb

Ginger

12 ounce

Pineapple

½ ounce

Cilantro

1 cup

Jasmine Rice

20 ounce

Ground Pork

4 ounce

Snow Peas

4 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

1 tablespoon

Brown Sugar

2 tablespoon

Cornstarch

1 tablespoon

White Wine Vinegar

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2803 kJ

Calories670 kcal

Fat32 g

Saturated Fat11 g

Carbohydrate65 g

Sugar16 g

Dietary Fiber3 g

Protein28 g

Cholesterol90 mg

Sodium820 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

•Pot

•Large Pan

•Small Bowl

Instructions

PDF

Wash and dry all produce. Bring 1¾ cups water, 1 stock concentrate, and a pinch of salt to a boil in a medium pot. Core and seed bell pepper, then cut into 1-inch squares. Trim scallions, then cut into 1-inch pieces. Peel ginger, then mince or grate until you have 1 TBSP. Drain pineapple, reserving juice. Roughly chop cilantro.

Once stock is boiling, add rice to pot. Give it a stir, reduce to a simmer, and cover. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add ginger and cook until fragrant, about 1 minute. Add pork, breaking up meat into pieces. Season generously with salt and pepper. Cook, tossing occasionally, until browned and just cooked through, 4-6 minutes. Remove from pan and set aside.

Heat another large drizzle of oil in same pan over medium-high heat. Add bell pepper, scallions, and snow peas. Season with salt and pepper. Cook, tossing, until vegetables are tender but still have a little bite, about 5 minutes. Remove from pan and set aside.

In a small bowl, whisk together ½ cup water, reserved pineapple juice, soy sauce, remaining stock concentrate, brown sugar, cornstarch, and 1 TBSP vinegar (we sent more). Add to same pan and bring to a boil, then lower heat and let simmer until slightly thickened, 3-5 minutes.

Return pork and veggies to pan with sauce and toss to combine. Add pineapple and half the cilantro and stir until warmed through. Fluff rice with a fork, then season with salt and pepper. Divide between plates and top with stirfry. Sprinkle with remaining cilantro.