3.7 – 3 reviews • Main Dish
Level: |
Easy |
Total: |
35 min |
Active: |
20 min |
Yield: |
2 servings |
Level: |
Easy |
Total: |
35 min |
Active: |
20 min |
Yield: |
2 servings |
Ingredients
- Deselect All
- 2 tablespoons olive oil
- 1/2 shallot, diced
- Kosher salt
- 2 cups chicken stock
- 1 cup long-grain rice
- 2 bay leaves
- 1 sprig fresh thyme
- 1 cup sliced almonds
- 3 scallions
- 3 tablespoons canola oil
- 2 cloves garlic, smashed
- 1 inch of ginger, peeled and grated
- One 10-ounce boneless pork chop, sliced very thinly
- 8 haricots verts/green beans, cut in half
- 4 shiitake mushrooms, julienned
- 1/2 large carrot, julienned
- 1/2 cup oyster sauce
- 1/2 cup shelled edamame
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon chili paste
Instructions
- For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes.
- Preheat the oven to 350 degrees F.
- On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
- Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf.
- Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated.
- Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.
Nutrition Facts
Serving Size |
1 of 2 servings |
Calories |
1389 |
Total Fat |
76 g |
Saturated Fat |
9 g |
Carbohydrates |
119 g |
Dietary Fiber |
13 g |
Sugar |
12 g |
Protein |
62 g |
Cholesterol |
98 mg |
Sodium |
3291 mg |
Serving Size |
1 of 2 servings |
Calories |
1389 |
Total Fat |
76 g |
Saturated Fat |
9 g |
Carbohydrates |
119 g |
Dietary Fiber |
13 g |
Sugar |
12 g |
Protein |
62 g |
Cholesterol |
98 mg |
Sodium |
3291 mg |