Sticky Plum Pork Stir-Fry

🥘 Ingredients

• black pepper
• broccoli
  2 unit
• butter
  2 tbsp
• cooking oil
  8 tsp
• garlic
  4 clove
• ginger
  2 thumb
• green bell pepper
  2 unit
• ground pork
  20 oz
• jasmine rice
  1.5 c
• onion
  2 unit
• peanuts
  1 oz
• plum sauce
  1/2 c
• salt
• scallions (separating whites from greens)
  4 unit
• sriracha
  2 tsp
• sweet soy glaze
  4 tbsp
• water
  1¼ cup

🍳 Cookware

• small pot
• large pan

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions . Peel and mince or grate garlic . Peel and mince or grate ginger . Heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites, garlic, and ginger. Cook, stirring constantly, until fragrant and beginning to brown, ⏱️ 2 minutes . Add jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   scallions: 4 unit (separating whites from greens), garlic: 4 clove, ginger: 2 thumb, cooking oil: 4 tsp, jasmine rice: 1.5 c, water: 1¼ cup, salt
2. 

   2

   While rice cooks, halve, peel, and thinly slice onion . Core and deseed green bell pepper ; slice into strips. Cut broccoli into bite-size pieces if necessary. TIP: Cut the broccoli stem along with the florets for your stir-fry!

   onion: 2 unit, green bell pepper: 2 unit, broccoli: 2 unit
3. 

   3

   In a large pan , heat a large drizzle of cooking oil over medium-high heat. Add ground pork and cook until browned, breaking up meat. Add onion and bell pepper, cook until tender. Add broccoli, cook until crisp. Stir in sweet soy glaze and plum sauce , cook until thickened. Stir in butter until melted. Season with black pepper and salt.

   cooking oil: 4 tsp, ground pork: 20 oz, sweet soy glaze: 4 tbsp, plum sauce: 1/2 c, butter: 2 tbsp, black pepper
4. 

   4

   Fluff rice with a fork. Divide rice between bowls; top with stir-fry. Drizzle with sriracha . Sprinkle with scallion greens and peanuts . Serve.

   sriracha: 2 tsp, peanuts: 1 oz