Pork Egg Roll in a Bowl
with Apricot-Chili “Duck Sauce”
Give weeknight dinner a fun weekend feel with this takeout-inspired egg roll-in-a-bowl! This pork and veggie stir-fry features all the classic egg roll flavors you love, minus that finicky deep-fried wrapping. Sautéed carrots, cabbage, and bok choy are tossed with sesame oil and topped with sesame-soy glazed pork. For extra flair, everything’s drizzled with an apricot chili “duck sauce,” adding fruity heat to this flavor-packed dish. Let the good dinner times roll!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sweet Thai Chili Sauce
(Contains Soy, Wheat)
(Contains Fish, Soy, Wheat)
Shredded Red Cabbage
Bok Choy and Napa Cabbage
Not included in your delivery
• In a small bowl, combine jam, chili sauce, half the soy sauce, and 2 TBSP hot water (4 TBSP for 4 servings). Set apricot-chili duck sauce aside. • In a separate small bowl, combine ponzu, half the sesame oil, remaining soy sauce, and 1⁄4 tsp sugar (1⁄2 tsp for 4). Set sesame-soy mixture aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, red cabbage, and bok choy and napa cabbage to hot pan. Cook, stirring occasionally, until lightly browned and tender, 3-5 minutes. Remove from heat. • Transfer veggie stir-fry to a medium bowl. Stir in remaining sesame oil and a pinch of salt and pepper. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add pork*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes. • Stir in sesame-soy mixture. Cook until flavors meld, 1-2 minutes more.
• Divide veggie stir-fry between bowls. Top with pork. Drizzle with apricot-chili duck sauce and serve.