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Low carb, ready in 15 min!
Ready in 10 minutes

Sichuan Pork Stir-Fry

with Asian Greens & Mushrooms

Cooking time

10 minutes




490 /serving

See how far a few key ingredients and 10 minutes can take you! Use the taste of hoisin to get to the heart of Chinese cooking. You’ll use the dark, thick, tangy-sweet sauce, along with a Sichuan pepper- and sesame seed-spiked spice blend, to take the cuisine from pan to plate. A lush mélange of sautéed pork and veggies—Asian greens, mushrooms and carrots—is just waiting to absorb the taste. And you barely have to wait to absorb the goodness.

We will send you:

  • 340g Ground pork (high-protein serving)
  • 225g Sliced cremini mushrooms
  • 225g Yu choy (or gai lan)
  • 100g Diced carrots
  • 45ml Ponzu lime sauce
  • 60ml Vegetable demi-glace
  • 15ml Hoisin sauce
  • 9g From Sichuan to Shikoku spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori, sea salt, brown sugar, gochugaru, garlic, ginger, black pepper)

Contains: Sesame, Soy, Wheat

You will need:

2 Large pans
Total Fat
27 g
Saturated Fat
7 g
1410 mg
Total Carb
25 g
10 g
40 g
6 g
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Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Add the pork; season with ½ the spices. Cook, breaking up the meat, 3 to 5 min., until partially cooked.
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Start the vegetables
In a second large pan, heat a drizzle of oil on medium-high. Sauté the mushrooms and carrots, 2 to 3 min., until slightly browned.
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Mise en place
Remove the bottom ½ inch of the yu choy stems; cut into 1-inch sections.
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Finish the vegetables
To the pan of vegetables, add the yu choy; season with the remaining spices. Sauté, 2 to 3 min., until softened.
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Make the stir-fry
To the pan of pork, add the vegetables, demi-glace, hoisin, ponzu and ¼ cup water (double for 4 portions). Cook, 2 to 3 min., stirring frequently, until the pork* is cooked through and the flavours have combined.
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Plate your dish
Divide the stir-fry between your bowls. Bon appétit!

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