Firecracker Ground Pork Stir-Fry
with Green Peppers & Cashews
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
A real firecracker, alright! The Sichuan peppers and hot chilies in our Japanese-inspired Sense of Shichimi blend kick up the spice in this satisfying stir-fry. It’s laden with ground pork and green peppers, for slow carb sustenance in a mere 20 minutes.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Onion (or shallot)
- 15ml Ginger paste
- 2 Green peppers
- 15ml Toasted sesame oil
- 25g Roasted cashews
- 30ml Vegetable demi-glace
- 7g Sense of Shichimi spices (white sesame seeds, chili pepper, Sichuan pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Cashews • Sesame
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
8 g
Sodium
180 mg
Total Carb
25 g
Sugars
10 g
Protein
29 g
Fibre
5 g
Preparation
Mise en place
- Halve, core and thinly slice the green peppers lengthwise.
- Halve, peel and thinly slice the onion.
Start the stir-fry
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the pork and ginger; season with the spices (add ¼ for medium spicy) and S&P.
- Cook, breaking up the meat, 3 to 4 min., until partially cooked.
Finish the stir-fry
- To the pan, add the green peppers, onions, demi-glace, sesame oil, 4 tbsp water (double for 4 portions) and S&P.
- Cook, partially covered, stirring occasionally, 5 to 8 min., until crisp-tender and the pork* is cooked through.
- If the sauce seems dry, add up to 2 tbsp water (double for 4 portions).
- Add ½ the cashews; stir well.
Plate your dish
- Divide the stir-fry between your bowls.
- Garnish with the remaining cashews. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
