Bulgogi Pork Stir-Fry with Gomashio & Lime
over rice with sugar snaps & Korean-style spicesCalories
:
672 kcalProtein
:
33.8g proteinTotal
:
25 minutesDifficulty
:
MediumCalorie Smart
High Protein
Allergens:
- Sesamzaad
- Soja
- Tarwe
- Gluten
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
White long grain rice
100 g
Pork tenderloin tips
1 piece
Garlic
½ piece
Red onion
½ piece
Bell pepper
100 g
Sugar snap peas
½ piece
Lime
35 g
Bulgogi sauce
(Contains: Sesamzaad, Soja, Tarwe, Gluten)
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
Not included in your delivery
180 milliliters
Low sodium vegetable stock
1 tablespoon
Sunflower oil
25 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2810 kJ
Calories672 kcal
Fat18.1 g
Saturated Fat2.9 g
Carbohydrate94.9 g
Sugar22 g
Dietary Fiber8.8 g
Protein33.8 g
Salt2.9 g
Potassium551.4 mg
Calcium83.2 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Prepare the stock in a pot or saucepan, then add the rice and bring to the boil.
- Lower the heat and cook for 10 minutes, covered, then remove from the heat and allow to stand for another 10 minutes, still covered.
- If preferred, carefully discard the tough ends of the sugar snaps.
2
- Slice the onion into half-rings and crush or mince the garlic.
- Cut the bell pepper into strips and the lime into wedges.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the garlic and the onion for 2 minutes.
Did you know... the bell pepper in this recipe contains folate, a vitamin that supports your memory function.
3
- Add the bulgogi sauce and the water for the sauce, then cook for another 2 minutes.
- Add the bell pepper and the sugar snaps, then fry for 3 more minutes or until the sauce has thickened and reduced.
- Squeeze 1 lime wedge per person directly into the pan and cook for 1 more minute.
- Season to taste with salt and pepper.
4
- Halve any larger pieces of pork. Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the pork with the Korean-style spices for 3 - 6 minutes, or until done.
- Serve the rice on deep plates with everything else alongside.
- Garnish with the gomashio and serve with any remaining lime wedges.
