Carb-Wise: Soy-Scallion Ground Pork & Gai Lan
Peanutty Crushed Cucumbers
Cooking time
10 minutes
Servings
2/4
Calories
460 /serving
Sharp, green and white. Thick, salty and dark. When scallions and soy meet in a dish, they connect the dots (the dots being your taste buds!). This quickie picker-upper sizzles nibbly morsels of ground pork with pleasantly bitter-sweet gai lan (also known as Chinese broccoli, the crisp stems taste different, and just as good, as the wilted leaves). Avoid the carbs by crushing it with a side of cucumbers with rice vinegar and a crumble of peanuts.
We will send you:
- 250g Canadian-raised lean ground pork
- 225g Asian greens (yu choy or gai lan)
- 2 Scallions
- 3 Cucumbers
- 30ml Rice vinegar
- 25g Chopped peanuts
- 30ml Soy sauce (low sodium)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
7 g
Sodium
1870 mg
Total Carb
23 g
Sugars
11 g
Protein
31 g
Fibre
5 g
Preparation
Mise en place
Thinly slice the scallions crosswise, separating the white bottoms and green tops. Remove the bottom ½ inch of the gai lan stems; cut crosswise into 1-inch pieces.
Start the pork
In a large pan, heat a generous drizzle of oil on medium-high. Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Add the pork; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 3 to 4 min., until browned and partially cooked.
Make the peanutty crushed cucumbers
Meanwhile, halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. In a medium bowl, combine the cucumbers, vinegar, ½ the peanuts, ½ the green tops of the scallions, a drizzle of oil and the remaining spices.
Finish the pork & cook the gai lan
To the pan of pork, add the gai lan. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the soy sauce and cook, stirring frequently, 1 to 2 min., until combined, the gai lan is tender and the pork* is cooked through.
Plate your dish
Divide the pork and gai lan between your plates. Garnish with the remaining peanuts and green tops of the scallions. Serve the peanutty crushed cucumbers on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
