over Bulgur Wheat
There’s something about sweet-and-sour sauce that keeps us coming back again and again (and again). This time, we’ve tossed it with crispy, golden brown pork and hearty bulgur for a healthier spin on a takeout favorite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Red Bell Pepper
Yellow Bell Pepper
Boneless Pork Chops
Veggie Stock Concentrate
Not included in your delivery
Wash and dry all produce. Core, seed, and dice the bell peppers into 1-inch pieces. Mince or grate the garlic. Thinly slice the scallions, keeping the greens and whites separate. Chop the pork into bite-sized pieces. Toss in a large bowl with the cornstarch. Season with salt and pepper.
Cook the bulgur: In a medium pot, bring 3 cups water and 1 stock concentrate to a boil. Once boiling, add the bulgur. Cover and reduce to a low simmer for about 15 minutes, until tender. Fluff with a fork. Season with salt and pepper.
Make the sauce: In a small bowl, combine 2 Tablespoons vinegar, 1 stock concentrate, 2 Tablespoons water, 4 Tablespoons soy sauce, and 4 Tablespoons sugar. Stir to combine.
Heat a thin layer of oil in a large pan over medium-high heat. Working in batches, add the pork to the pan. Cook 1-2 minutes per side, until browned. Remove from pan and set aside.
When all the pork is cooked, heat a large drizzle of oil in the same pan over medium heat. Add the garlic and scallion whites to the pan. Cook 1-2 minutes, until softened. Add the bell peppers to the pan. Cook, tossing, for 4-5 minutes, until tender. Season with salt and pepper.
Finish and serve: Add the pork and sauce to the pan. Toss 1-2 minutes, until the sauce thickens. Serve the sweet-and-sour pork on a bed of bulgur wheat and garnish with the scallion greens. Enjoy!