Bulgogi-Style Pork Chops with Gingery Stir-Fried Bok Choy, C

• 份量: 2 servings
• 活動時間: 20 minutes
• 總時間: 25 minutes

食材

2 unit Scallions

3 ounce Carrot

1 thumb Ginger

1 unit Lime

12 ounce Pork Chops

4 ounce Bulgogi Sauce

4 ounce Bok Choy and Napa Cabbage

4 ounce Shredded Red Cabbage

1 tablespoon Sesame Seeds

1 tablespoon Cooking Oil

1 tablespoon Butter

Salt

Pepper

步驟

• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot; grate on the largest holes of a box grater. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime.

• Pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If crust begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer pork to a cutting board. Wipe out pan. • Melt 1 TBSP butter in same pan over medium-high heat. Add scallion whites; cook until fragrant, 1-2 minutes. • Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer and cook, stirring, until warmed through, 2-3 minutes. Turn off heat.

• Heat a large drizzle of oil in a second large pan over medium-high heat. Add carrot, bok choy and napa cabbage, and red cabbage. Cook, stirring occasionally, 2-3 minutes. • Add minced ginger; cook, stirring frequently, until fragrant, 30 seconds. • Stir in lime zest and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper. Remove from heat.

• Slice pork crosswise. • Divide veggie stir-fry between plates and top with pork. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds. Squeeze juice from remaining lime wedges over everything and serve.

營養

• 卡路里: 550 kcal
• 總脂肪: 26 g
• 飽和脂肪: 8 g
• 膽固醇: 85 mg
• 鈉: 760 mg
• 總碳水化合物: 53 g
• 膳食纖維: 6 g
• 總糖: 37 g
• 蛋白質: 38 g