Sesame Chili Pork Chops & Veggie Stir-Fry
with Bell Pepper, Snap Peas & Candied Peanuts
When it comes to a stir-fry, there’s no rule that it has to be the star of the show (or plate), and this meal is proof. This stir-fry features tender bell pepper, crunchy carrots and snap peas, and aromatics like garlic and ginger. It’s piled next to the main event: seared pork chops topped with a sesame chili sauce and sprinkled with candied peanuts. We wouldn’t discourage you from drizzling the sauce all over your stir-fry, too...
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Pork Chops
1 unit
Bell Pepper
4 ounce
Sugar Snap Peas
1 clove
Garlic
1 thumb
Ginger
3 ounce
Carrot
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1.5 ounce
Sesame Dressing
(Contains Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
(Contains Soy)
½ ounce
Peanuts
(Contains Peanuts)
Not included in your delivery
1 teaspoon
Sugar
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Roughly chop peanuts. Trim, peel, and thinly slice carrot on a diagonal. Halve, core, and thinly slice bell pepper into strips. Trim and remove strings from snap peas. Peel and mince or grate ginger and garlic.
• In a medium bowl, combine sesame dressing, chili sauce, and half the ponzu (you’ll use the rest later).
• Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Pat pork* dry with paper towels. Season lightly with salt and pepper. • Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium. • Transfer to a cutting board to rest for at least 5 minutes.
• Heat a drizzle of oil in pan used for pork over medium-high heat; add carrot and bell pepper. Cook until softened, 4-5 minutes. • Add snap peas, ginger, and garlic. Cook until lightly browned and tender, 2-3 minutes more. • Stir in remaining ponzu and 1 TBSP butter (2 TBSP for 4 servings) until combined. Season with salt and pepper to taste. Turn off heat.
• Thinly slice pork crosswise. • Divide stir-fry and pork between plates. Top pork with sesame chili sauce. Garnish with candied peanuts and serve.
