Sweet Soy Pork & Blood Orange Stir-Fry
with Bell Pepper, Cabbage, Rice & Peanuts
Tender pork strips meet crisp bell pepper in a glossy sweet soy–ponzu sauce brightened with fresh blood orange juice. Cornstarch-dusted pork gets that perfect restaurant sear while coleslaw adds crunch. Blood orange segments burst with flavor and scallions add punch. It’s all served over buttery rice with crunchy peanuts—sweet, tangy, savory perfection in under 30 minutes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Green Bell Pepper
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
10 ounce
Pork Filet
1 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Blood Orange
4 unit
Scallions
4 ounce
Coleslaw Mix
¾ cup
White Rice
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.
-
Keep covered off heat until ready to serve.
- While rice cooks, wash and dry produce.
-
Halve orange; squeeze juice from one half into a small bowl (you’ll use it in the next step). Peel remaining orange half; cut into ½-inch pieces.
-
Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
-
To bowl with orange juice, stir in sweet soy glaze, chili sauce, ponzu, and vinegar. TIP: If you like a sweeter sauce, stir in a pinch of sugar.
-
Cut pork* crosswise into thin slices; pat dry with paper towels.
- In a large bowl, toss sliced pork with cornstarch; season generously with salt and pepper.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper, salt, and pepper; cook, stirring occasionally, until slightly tender, 2-3 minutes.
-
Add another drizzle of oil and pork. Cook, stirring occasionally, until pork is lightly browned, 2-3 minutes (it’ll finish cooking in the next step).
- Stir coleslaw mix and scallion whites into pan with pork mixture. Cook until coleslaw is just tender, about 1 minute. Add sauce and cook, stirring, until sauce has thickened and pork is fully cooked, about 30 seconds.
- Turn off heat; stir in orange segments and scallion greens. Taste and season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.
-
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
-
Divide rice between bowls and top with stir-fry. Spoon any remaining sauce from pan over top. Garnish with peanuts and serve.
