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
- 14g Cilantro
- 300g Nantes carrots
- 2 Scallions
- 1 Garlic clove
- 20g Ginger
- 150g Shredded cabbage
- 25g Chopped peanuts
- 45ml Ponzu lime sauce
- 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!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
