Pork Chops with Wafu Sauce
over Asian Greens, Leek & Edamame Fried Rice
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
Fried rice is the stuff of fast food fix fantasies. And when you jam it full of veggies, it delivers a wholesome meal in no time (without waiting for an actual Chinese restaurant delivery). All you have to do is mingle steamy jasmine rice with sautéed veggies: yu choy, leeks and edamame soak up smooth and silky wafu sauce. As for those boneless chops… spiced, pan-seared and served in slices, they hit the spot.
We will send you:
- 2 Pork chops
- 1 Garlic clove
- 75g Sliced leeks
- 225g Asian greens (yu choy or gai lan)
- 100g Edamame (or green peas)
- 160g Jasmine rice
- 30ml Wafu sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Soy, Wheat
You will need:
Large pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Medium pot
Total Fat
16 g
Saturated Fat
3 g
Sodium
930 mg
Total Carb
82 g
Sugars
6 g
Protein
48 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 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.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces. Mince the garlic.
Sauté the vegetables
In a second large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the leeks, garlic, edamame and yu choy. Sauté, 2 to 3 min., until softened. Transfer to a bowl and reserve the pan.
Make the fried rice
In the same pan, heat a generous drizzle of oil on medium-high. Add the rice and remaining spices. Cook, breaking up the rice, 2 to 3 min., until just beginning to brown. Add the vegetables and ⅓ of the wafu sauce; toss well.
Plate your dish
Divide the fried rice between your plates. Top with the pork. Drizzle with the remaining wafu sauce. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
