Teriyaki Pork Sauté with Scallion-Cashew Crunch
Asian Greens over Quinoa
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
Wholesome quinoa is the grain of choice to welcome a more-ish mixture of meat and veg: ground pork browns in a teriyaki glaze with a shot of fresh lime, and tender-crisp sautéed Asian greens and cabbage. The picture is complete with toasted cashews and scallion tops.
We will send you:
- 250g Canadian-raised lean ground pork
- 340g Asian greens (yu choy or gai lan)
- 150g Shredded cabbage
- 2 Garlic cloves
- 2 Scallions
- 1 Lime
- 25g Roasted cashews
- 95g Red & white quinoa
- 60ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
2 Large pans
Oil
Salt & pepper (S&P)
Strainer
Total Fat
32 g
Saturated Fat
7 g
Sodium
1490 mg
Total Carb
62 g
Sugars
13 g
Protein
39 g
Fibre
11 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Juice the lime. Mince the garlic. Roughly chop the cashews.
Make the scallion-cashew crunch
In a large pan, heat a generous drizzle of oil on medium. Add the cashews and toast, stirring often, 2 to 3 min., until fragrant. Transfer to a bowl and add the green tops of the scallions, a pinch of the spices and S&P. Wipe out and reserve the pan.
Cook & coat the pork
In the same pan, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the pork*; season with ½ the remaining spices (start with ½). Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the teriyaki glaze, lime juice and 2 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until coated.
Cook the vegetables
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the yu choy and cabbage. Sauté, 3 to 4 min., until beginning to brown. Add 1 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Plate your dish
Divide the quinoa between your bowls. Top with the vegetables and pork. Garnish with the scallion-cashew crunch. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
