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Sweet Soy Pulled Pork & Green Beans

Sweet Soy Pulled Pork & Green Beans

with Jasmine Rice, Sriracha Aioli & Peanuts

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When it comes to the rice bowl, you know us: we love to throw together all the textures and flavors for so many delicious combinations. Our chefs took it up a notch with tonight’s sweet soy glazed pull pork (texture #1), tender green beans (#2), fluffy jasmine rice (#3), crunchy peanuts (#4), and creamy Sriracha mayo (#5). We did the math, and that’s five flavors and textures that are sure make one un-bowl-ievable dinner.

Tags:Easy PrepSpicy
Allergens:FishSoyWheatEggsPeanutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Jasmine Rice

1 thumb

Ginger

6 ounce

Green Beans

8 ounce

Pulled Pork

6 milliliters

Ponzu Sauce

(ContainsFish, Soy, Wheat)

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

5 teaspoon

Rice Wine Vinegar

2 tablespoon

Mayonnaise

(ContainsEggs)

1 teaspoon

Sriracha

½ ounce

Peanuts

(ContainsPeanuts)

Not included in your delivery

1 teaspoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

½ teaspoon

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories880 kcal
Fat54 g
Saturated Fat18 g
Carbohydrate71 g
Sugar20 g
Dietary Fiber3 g
Protein25 g
Cholesterol135 mg
Sodium1890 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
Utensilsarrow down iconarrow down icon
Small pot
Medium Pan
Medium Bowl
Plastic Wrap
Strainer
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• In a small pot, combine rice, ¾ cup water (1½ 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. • Meanwhile, wash and dry produce. Peel and mince or grate ginger. Trim green beans if necessary; cut crosswise into 2-inch pieces.

2

• Tear pork* into small pieces if necessary. • Heat a drizzle of oil in a medium pan over medium heat. Add pork and ginger; season with salt and pepper. Cook, stirring, until pork is warmed through, 2-3 minutes. • Stir in ponzu, vinegar, 2½ TBSP sweet soy glaze (5 TBSP for 4 servings), ¼ cup water (½ cup for 4), and ½ tsp sugar (1 tsp for 4). Bring to a boil, then reduce heat to low. Simmer until saucy, 1-2 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.

3

• While pork cooks, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap. Microwave until tender, 1-2 minutes. Carefully uncover and drain. • Add green beans to pan with pork and stir to combine.

4

• In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

5

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.

6

• Divide rice between bowls and top with pulled pork and green beans. Garnish with peanuts. Drizzle with Sriracha mayo and serve.