Carb-Wise: Hoisin Ground Pork & Scallion-Peanut Crunch
with Asian Greens, Cabbage & Bulgur
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
It’s easy to stock up on winter comforts without loading on the carbs. Portions of wholesome bulgur are the grain of choice for this dish, which welcomes a more-ish mixture of meat and veg. Ground pork browns in salty-sweet hoisin sauce, gaining extra taste traction from garlic, sesame-based spices and a shot of fresh lime. Sautéed Asian greens and cabbage make for tender-crisp moments. Complete the picture with a crunchy garnish of toasted peanuts and scallion tops.
We will send you:
- 250g Canadian-raised lean ground pork
- 340g Asian greens (yu choy or gai lan)
- 150g Shredded cabbage
- 2 Garlic cloves
- 2 Scallions
- 1 Lime
- 25g Chopped peanuts
- 80g Bulgur
- 60ml Hoisin sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
7 g
Sodium
1370 mg
Total Carb
66 g
Sugars
15 g
Protein
39 g
Fibre
14 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Juice the lime. Mince the garlic.
Make the scallion-peanut crunch
In a large pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl and add the green tops of the scallions and a pinch of the spices. Wipe out and reserve the pan.
Cook & coat the pork
In the same pan, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the pork*; season with ½ the remaining spices (start with ½). Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the hoisin, lime juice and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until coated.
Cook the vegetables
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the yu choy and cabbage. Sauté, 3 to 4 min., until beginning to brown. Add 1 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Plate your dish
Divide the bulgur between your plates. Top with the vegetables and pork. Garnish with the scallion-peanut crunch. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
