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Fresh pre-cut ingredients
Ready in 25 minutes

Orange Ground Pork Stir-Fry

with Peanut-Tossed Asian Greens & Mini Peppers

Cooking time

25 minutes




750 /serving

They say that orange is a happy colour, and the hint of freshly squeezed orange juice you’re adding to this ground pork dish really gets all the flavours singing. The meat takes on the tastes of ponzu and honey for a prickly-sweet palate. Meantime, just sauté mini sweet pepper rounds, Asian greens and crunchy peanuts, and sprinkle on our distinctive Mellow Sesame spices. Soon you’ll be serving this colourful stir-fry over fragrant scallion rice.

We will send you:

  • 250g Ground pork
  • 200g Mini sweet peppers
  • 225g Asian greens (yu choy or gai lan)
  • 3 Scallions
  • 1 Orange
  • 160g White rice
  • 30ml Ponzu lime sauce
  • 25g Chopped peanuts
  • 7g Honey
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Peanuts, Sesame, Soy, Wheat

You will need:

Medium pot
Large pan
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
6 g
1250 mg
Total Carb
96 g
17 g
38 g
11 g
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
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Mise en place
Meanwhile, thinly slice the sweet peppers into rounds, discarding the stems and seeds. Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Thinly slice the scallions. Juice the orange.
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Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the sweet peppers, peanuts, gai lan, ½ the spices and S&P. Sauté, 4 to 5 min., until softened and tender. Transfer to a bowl and keep warm. Reserve the pan.
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Cook & coat the pork
In the same pan, heat a drizzle of oil on medium-high. Add the pork; season with the remaining spices and S&P. Cook, breaking up the meat, 2 to 3 min., until lightly browned. Add the honey, ponzu and orange juice. Cook, stirring frequently, 2 to 3 min., until the pork* is cooked through and the sauce has reduced.
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Finish & serve
To the pot of rice, add ½ the scallions and S&P; stir well. Divide the rice between your bowls. Top with the vegetables and pork. Garnish with the remaining scallions. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.