Peking-Style Pork Strips
with Garlic Bok Choy & Smashed Cucumbers
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Peking style is synonymous with sweet, sour and savoury flavours, all swirled into one delicious whole as an ideal companion for meats. You’ll fashion this classic Chinese-inspired sauce from hoisin and rice vinegar and give it a dash of ketchup to round it out. Apply it to strips of pork tenderloin, served over crisply sautéed bok choy and jasmine rice. Smashed cucumbers wake up your mouth in between bites.
We will send you:
- 285g Pork tenderloin strips
- 15ml Minced garlic
- 200g Sliced bok choy
- 1 Scallion
- 2 Cucumbers
- 157g Jasmine rice
- 30ml Rice vinegar
- 45ml Hoisin sauce
- 15ml Ketchup
- 9g Cornstarch
- 10.5g Snappy Seaweed spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, cayenne pepper, sesame seeds, garlic, onion, brown sugar)
Contains: Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
2 g
Sodium
1130 mg
Total Carb
96 g
Sugars
17 g
Protein
41 g
Fibre
4 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
Sauté the bok choy
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until wilted; season with ⅓ of the spices. Transfer to a plate. Wipe out and reserve the pan.
Cook the pork
In a medium bowl, combine the pork, cornstarch and S&P. In the reserved pan, heat a generous drizzle of oil on medium-high. Cook the pork*, 2 to 3 min. per side, until browned and cooked through.
Make the sauce & coat the pork
In a large bowl, combine the hoisin, ketchup, ½ the vinegar and the remaining spices. Add the pork; toss well.
Make the smashed cucumbers
Thinly slice the scallion. Halve the cucumbers lengthwise; using the side of your knife, gently smash down the cucumber halves until slightly flattened. Cut into large chunks. In a small bowl, combine the cucumbers, ½ the scallion, the remaining vinegar, a drizzle of oil and S&P.
Plate your dish
Divide the rice between your plates. Top with the bok choy and pork. Garnish with the remaining scallion. Serve the smashed cucumbers on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
