Slow Carb: Ponzu-Ginger Pork & Vegetable Stir-Fry
with Toasted Peanut-Scallion Crunch
Cooking time
20 minutes
Servings
2/4
Calories
480 /serving
It’s more than low carb, it’s slow carb: the focus is on meat proteins, legumes and vegetables (no fruits or starchy grains) that take longer for the body to process. Cozy up with a satisfying stir-fry. Nibbles of ground pork, carrots and cabbage soak up flavours of ponzu sauce, ginger and garlic, with cilantro for a sharp green edge. Pan-toasted peanuts and scallions put the taste and texture over the top.
We will send you:
- 250g Canadian-raised lean ground pork
- 300g Nantes carrots
- 150g Shredded cabbage
- 20g Ginger
- 1 Garlic clove
- 1 Bunch of cilantro
- 2 Scallions
- 25g Chopped peanuts
- 45ml Ponzu lime sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Large pan
Peeler
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
7 g
Sodium
1550 mg
Total Carb
30 g
Sugars
15 g
Protein
31 g
Fibre
7 g
Preparation
Mise en place
Thinly slice the carrots crosswise. Mince the garlic. Peel and mince the ginger. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Roughly chop the cilantro leaves and stems.
Make the peanut-scallion crunch
In a large pan, heat a drizzle of oil on medium. Add the peanuts and white bottoms of the scallions. Sauté, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl and add the green tops of the scallions. Wipe out and reserve the pan.
Cook the pork
In the same pan, heat a drizzle of oil on medium-high. Add the garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the pork*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the stir-fry
To the pan of pork, add the carrots. Cook, stirring occasionally, 3 to 4 min., until beginning to soften. Add the cabbage and cook, stirring frequently, 2 to 3 min., until tender; season with the remaining spices. Add the ponzu and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined. Add ½ the cilantro; stir well.
Plate your dish
Divide the stir-fry between your plates. Garnish with the peanut-scallion crunch and remaining cilantro. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
