Teriyaki Pork Sauté with Scallion-Cashew Crunch
over Quinoa
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
Wholesome quinoa is the grain of choice to welcome this more-ish mix of meat and veg. Ground pork browns in a tangy teriyaki glaze, along with tender-crisp sautéed Asian greens and cabbage. The carb-wise picture is complete with toasted cashews and scallion tops.
We will send you:
- 250g Canadian-raised lean ground pork
- 2 Garlic cloves
- 2 Scallions
- 340g Asian greens (yu choy or gai lan)
- 1 Lime
- 150g Shredded cabbage
- 25g Roasted cashews
- 95g Red & white quinoa
- 30ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Cashews • Sesame • Soy • Sulphites • Wheat
You will need:
2 Large pans
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
26 g
Saturated Fat
7 g
Sodium
1180 mg
Total Carb
59 g
Sugars
10 g
Protein
39 g
Fibre
11 g
Preparation
Cook the quinoa
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
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.
- Roughly chop the cashews.
Make the scallion-cashew crunch
- In a large pan, heat a generous drizzle of oil on medium.
- Add the cashews and toast, stirring often, 2 to 3 min., until fragrant.
- Transfer to a bowl and add the green tops of the scallions, a pinch of the spices and S&P; stir well.
- 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 teriyaki glaze, lime juice and 2 tbsp water (double for 4 portions).
- Cook, stirring often, 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 quinoa between your bowls.
- Top with the vegetables and pork.
- Garnish with the scallion-cashew crunch. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
