Sesame Chili Pork Chops & Veggie Stir-Fry

Name: Sesame Chili Pork Chops & Veggie Stir-Fry with Bell Pepper, Snap Peas & Candied Peanuts
Yield: 2 servings
Cuisine: Chinese
Ingredients: 3 oz Carrot; 12 ml Ponzu Sauce; 1 oz Sweet Thai Chili Sauce; 1 1/2 oz Sesame Dressing; 12 oz Pork Chop; 1 clove Garlic; 1 Bell Pepper; 4 oz Snap Peas; 1 Ginger; 1/2 oz Peanuts; 1 tbsp Butter, tbsp; 1 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Bell Pepper, Snap Peas & Candied Peanuts

By Recipe0 System

When it comes to a stir-fry, there’s no rule that it has to be the star of the show (or plate), and this meal is proof. This stir-fry features tender bell pepper, crunchy carrots and snap peas, and aromatics like garlic and ginger. It’s piled next to the main event: seared pork chops topped with a sesame chili sauce and sprinkled with candied peanuts. We wouldn’t discourage you from drizzling the sauce all over your stir-fry, too...

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 oz Carrot
0.41 fl oz Ponzu Sauce
1 oz Sweet Thai Chili Sauce
1 1/2 oz Sesame Dressing
12 oz Pork Chop
1 clove Garlic
1 Bell Pepper
4 oz Snap Peas
1 Ginger
1/2 oz Peanuts
1 tbsp Butter, tbsp
1 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Roughly chop peanuts. Trim, peel, and thinly slice carrot on a diagonal. Halve, core, and thinly slice bell pepper into strips. Trim and remove strings from snap peas. Peel and mince or grate ginger and garlic.
2

In a medium bowl, combine sesame dressing, chili sauce, and half the ponzu (you’ll use the rest later).
3

Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes.

Turn off heat; transfer to a small bowl. Wipe out pan.
4

Pat pork* dry with paper towels. Season lightly with salt and pepper.

Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium.

Transfer to a cutting board to rest for at least 5 minutes.
5

Heat a drizzle of oil in pan used for pork over medium-high heat; add carrot and bell pepper. Cook until softened, 4-5 minutes.

Add snap peas, ginger, and garlic. Cook until lightly browned and tender, 2-3 minutes more.

Stir in remaining ponzu and 1 TBSP butter (2 TBSP for 4 servings) until combined. Season with salt and pepper to taste. Turn off heat.
6

Thinly slice pork crosswise.

Divide stir-fry and pork between plates. Top pork with sesame chili sauce. Garnish with candied peanuts and serve.

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