Bulgogi-Glazed Pork over Veggie Stir-Fry

🥘 Ingredients

• black pepper
• bulgogi sauce
  2 oz
• butter
  2 tbsp
• carrot
  2 oz
• cooking oil
  4 tsp
• green
• green beans
  8 oz
• lime
  1 unit
• peanuts
  2 oz
• pork cutlets
  8 oz
• salt
• scallions
  4 unit
• shredded red cabbage
  4 oz
• sriracha
• sugar
  2 tsp

1. 

   1

   Wash and dry all produce. Quarter lime (for 4 servings, halve 1 lime; quarter remaining). Trim green beans if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions on a diagonal, separating whites from greens. Trim and peel carrot ; using a peeler, shave lengthwise into ribbons, rotating as you go, until you get to the cores and discard. Place bulgogi sauce mixture on the side.

   lime: 1 unit, green beans: 8 oz, scallions: 2 unit, carrot: 2 oz, bulgogi sauce: 2 oz
2. 

   2

   Heat a large, dry pan over medium-high. Add peanuts , sugar , and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wash out pan.

   peanuts: 2 oz, sugar: 2 tsp
3. 

   3

   Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, cover with plastic wrap, and microwave until tender, 1-2 minutes. Carefully uncover, set aside.

   green
4. 

   4

   Heat a drizzle of cooking oil in a second large pan over medium-high. Add scallions whites; cook, stirring, until softened, 1-2 minutes. Stir in shredded red cabbage , green beans, and 4 TBSP water. Add generous amounts of salt and black pepper , and cook until veggies are tender, 1-2 minutes more. Remove from heat; stir in half of the reserved bulgogi sauce mixture and butter .

   cooking oil: 4 tsp, scallions: 2 unit, shredded red cabbage: 4 oz, salt, black pepper, butter: 2 tbsp
5. 

   5

   Pat pork cutlets dry with paper towels; season with salt and pepper. Heat a drizzle of remaining cooking oil in the peanut pan over medium-high. Add pork and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate. Add remaining bulgogi sauce to the pan; cook until slightly reduced, 1-2 minutes.

   pork cutlets: 8 oz
6. 

   6

   Divide pork and veggie stir-fry between plates. Drizzle everything with reduction tray sauce. Garnish with scallion greens, candied peanuts, and sriracha (to taste). Serve with remaining lime wedges.

   sriracha