Ginger-Ponzu Pork Stir-Fry
with Toasted Peanut-Scallion Crunch
Cooking time
20 minutes
Servings
2/4
Calories
480 /serving
Satisfy yourself with a carb-wise stir-fry. Nibbles of ground pork, carrots and cabbage soak up flavours of ponzu sauce, ginger and garlic, with cilantro for a sharp green edge. Pan-toasted peanuts and scallions put the taste and texture over the top.
We will send you:
- 250g Canadian-raised lean ground pork
- 300g Nantes carrots
- 20g Ginger
- 2 Scallions
- 14g Cilantro
- 1 Garlic clove
- 150g Shredded cabbage
- 45ml Ponzu lime sauce
- 25g Chopped peanuts
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Peanuts • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
7 g
Sodium
1510 mg
Total Carb
31 g
Sugars
16 g
Protein
31 g
Fibre
7 g
Preparation
Mise en place
- Thinly slice the carrots crosswise.
- Mince the garlic.
- Peel and mince the ginger.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Roughly chop the cilantro leaves and stems.
Make the peanut-scallion crunch
- In a large pan, heat a drizzle of oil on medium.
- Add the peanuts and white bottoms of the scallions. Sauté, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl and add the green tops of the scallions.
- Wipe out and reserve the pan.
Cook the pork
- In the same pan, heat a drizzle of oil on medium-high.
- Add the garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the pork*; season with ½ the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the stir-fry
- To the pan of pork, add the carrots and cook, stirring occasionally, 3 to 4 min., until beginning to soften.
- Add the cabbage and cook, stirring often, 2 to 3 min., until tender; season with the remaining spices.
- Add the ponzu and 2 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until combined.
- Add ½ the cilantro; stir well.
Plate your dish
- Divide the stir-fry between your plates.
- Garnish with the peanut-scallion crunch and remaining cilantro. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
