Sticky Plum Pork Stir-Fry
with Ginger-Scallion Rice, Broccoli, Bell Pepper & Peanuts
- Sesame
- Soy
- Wheat
- Peanuts
- Milk
Tender pork is paired with crisp broccoli and bell pepper in a glossy sweet soy glaze, spooned over fragrant ginger-scallion jasmine rice. A shower of crunchy peanuts and a hit of Sriracha bring texture and heat to this bold, satisfying stir-fry.
Ingredients
1 unit
Green Bell Pepper
1 unit
Onion
2 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Broccoli
10 ounce
Ground Pork
2 clove
Garlic
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
1 thumb
Ginger
4 tablespoon
Plum Sauce
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Peel and mince or grate ginger.
-
Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, garlic, and ginger. Cook, stirring constantly, until fragrant and beginning to brown, 1-2 minutes.
-
Add rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, halve, peel, and thinly slice onion. Core and deseed bell pepper; slice into strips. Cut broccoli into bite-size pieces if necessary. TIP: Cut the broccoli stem along with the florets for your stir-fry!
- Heat a large drizzle of oil in a large pan (large, high-sided pan for 4 servings) over medium-high heat. Add onion, bell pepper, and broccoli. Cook, stirring frequently, until softened, 4-7 minutes. Season with salt. TIP: Lower heat to medium if veggies begin to brown too quickly!
- Add a drizzle of oil to pan; stir in pork* and a pinch of salt and pepper. Cook, stirring often, until pork is cooked through and veggies are browned and tender, 3-5 minutes more.
- Reduce heat to low and stir in plum sauce, half the sweet soy glaze, ¼ cup water, and 1 TBSP butter (all the sweet soy glaze, ½ cup water, and 2 TBSP butter for 4 servings); cook until thickened, 30-60 seconds.
-
Fluff rice with a fork.
-
Divide rice between bowls; top with stir-fry. Drizzle with Sriracha. Sprinkle with scallion greens and peanuts. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The dish leaned bland and not very plum-forward for many reviewers — the sauce often lacked the sticky, glossy finish the name suggests 🥢. The ginger-scallion rice was a bright spot, with several people calling it a favorite part of the meal.
- Ease of prep: Quick and easy to pull together on a weeknight, though a few found the instructions slightly unclear on timing.
- Suggestions: Skip most or all of the added water in the final step — multiple reviewers found it made the sauce watery and prevented it from thickening; cooking the pork separately before adding the vegetables also helps avoid a mushy texture. Add more plum sauce and sriracha than the recipe calls for if you want bolder, more pronounced flavor 🌶️.
- Leftovers: The dish makes generous portions and reheats well the next day, with at least one reviewer saying it tasted even better as leftovers.
