Hoisin Pork & Snap Pea Stir-Fry
Rice, Spicy Pickled Cucumbers & Sriracha Mayo
The path to sweet-spicy-savory dinner bliss is as simple as breaking out a frying pan! Ground pork and snap peas are tossed in a garlicky hoisin-infused sweet soy, and served with cucumbers marinated in a mix of ponzu, vinegar, chili flakes, and sesame seeds. Everything comes together over a bed of steamy rice all drizzled with creamy-hot Sriracha mayo and sprinkled with cilantro—in just 15 (fifteen!) minutes. The results? A symphony of flavors and textures that come together so quickly and deliciously, it may signal the last time you order in.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Mini Cucumber
1 unit
Onion
4 ounce
Sugar Snap Peas
1 tablespoon
Sesame Seeds
(Contains Sesame)
6 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
1 teaspoon
Korean Chili Flakes
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
10 ounce
Pork Chops
1 teaspoon
Garlic Powder
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
2 unit
Microwavable Rice
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Thinly slice cucumbers. Dice onion into ½-inch pieces. Remove strings from snap peas.
• In a medium bowl, mix cucumbers, sesame seeds, ponzu, vinegar, 1 tsp sugar (2 tsp for 4), 1 tsp salt (2 tsp for 4), and as many chili flakes as you like. (TIP: Start with a small pinch of chili flakes and add more to taste.) Refrigerate until ready to serve. • In a small bowl, combine mayonnaise and as much Sriracha as you like.
• Pat pork* dry with paper towels, then very thinly slice crosswise. • Drizzle oil in a hot large pan. Add pork, onion, snap peas, and garlic powder; season with salt and pepper. Cook, stirring occasionally, until pork is cooked through and veggies are tender, 4-6 minutes. • Remove from heat and stir in hoisin sauce, sweet soy glaze, and 1 TBSP water (2 TBSP for 4).
• Massage rice in packages to break up grains; partially open packages. Microwave until warmed through, about 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch. • Divide rice between shallow bowls. Top with stir-fry and drizzle with Sriracha mayo. Roughly tear cilantro and sprinkle on top. Serve with spicy pickled cucumbers (draining first) on the side.
Pork is fully cooked when internal temperature reaches 145°.
