
Spicy Sichuan-Style Pork Chops
with Cucumbers, Asian Greens & Sticky Rice
630 cals
25 mins
Description
Cool as a cucumber? How about hot as a cucumber? In this Sichuan-inspired recipe, sliced and gently smashed cukes join Asian greens for a short sauté, with a splash of rice vinegar and soy sauce to punch things up. Like the juicy, pan-seared pork chops, the vegetables get a sprinkling of sesame seeds spiked with hot Asian peppers. But don’t worry, the sticky rice will step in right on cue to take the heat.
Contains:
Sesame, Soy, Wheat
Ingredients
for 2 servings
(Double for 4 portions)
300g Pork chops
225g Yu choy (or gai lan)
15ml Minced garlic
2 Scallions
2 Cucumbers
157g Calrose rice
15ml Soy sauce (low sodium)
15ml Rice vinegar
3g Black & white sesame seeds
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)
Nutrition
Total fat | 13g |
Saturated Fat | 4g |
Sodium | 1120mg |
Total carbs | 79g |
Sugar | 5g |
Protein | 44g |
Fibres | 8g |
Recipe Instructions




