Bulgogi-Glazed Pork over Veggie Stir-Fry

🥘 Ingredients

• black pepper
  1 pinch
• bulgogi sauce
  ¼ cup
• butter
  1 tbsp
• carrot (shaved lengthwise into ribbons)
  1 unit
• cooking oil
  2 tbsp
• green beans (cut crosswise into 2-inch pieces)
  1 c
• lime
  1 unit
• peanuts
  2 tbsp
• pork cutlets
  2 pieces
• salt
  1 pinch
• scallions (separating whites from greens)
  3 pieces
• shredded red cabbage
  1 c
• sriracha
  1 tbsp
• sugar
  1 tsp

🍳 Cookware

• small bowl
• large pan
• small bowl
• medium microwave-safe bowl
• large pan

1. 

   1

   Wash and dry all produce. Quarter lime . Trim green beans . Trim and thinly slice scallions . Trim and peel carrot . Discard cores. In a small bowl , combine half the bulgogi sauce with juice from half the lime.

   lime: 1 unit, green beans: 1 c (cut crosswise into 2-inch pieces), scallions: 3 pieces (separating whites from greens), carrot: 1 unit (shaved lengthwise into ribbons), bulgogi sauce: ¼ cup
2. 

   2

   Heat a large pan over medium-high heat. Add peanuts , 1%tsp sugar , and 2%tbsp water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted ⏱️ 3 minutes to ⏱️ 5 minutes . Turn off heat and transfer to a second small bowl . Wash out pan.

   peanuts: 2 tbsp, sugar: 1 tsp
3. 

   3

   Meanwhile, place green beans in a medium microwave-safe bowl . Add a splash of water and cover with plastic wrap. Microwave until tender ⏱️ 1 minute to ⏱️ 2 minutes . Carefully uncover, drain, and set aside.
4. 

   4

   Heat a drizzle of cooking oil in a second large pan over medium-high heat. Add scallion whites; cook, stirring, until softened ⏱️ 1 minute to ⏱️ 2 minutes . Add green beans and season generously with salt . Stir in shredded red cabbage , carrots, and 2%tbsp water. Season generously with salt and black pepper . Cook, stirring, until veggies are tender ⏱️ 1 minute to ⏱️ 2 minutes more. Remove from heat; stir in half the bulgogi sauce mixture and 1%tbsp butter .

   cooking oil: 2 tbsp, salt: 1 pinch, shredded red cabbage: 1 c, black pepper: 1 pinch, butter: 1 tbsp
5. 

   5

   Meanwhile, pat pork cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add pork and cook until browned and cooked through, ⏱️ 2 minutes per side. Transfer pork to a plate. Add remaining bulgogi sauce mixture to pan; cook until slightly reduced ⏱️ 1 minute to ⏱️ 2 minutes .

   pork cutlets: 2 pieces
6. 

   6

   Divide pork and veggie stir-fry between plates. Drizzle pork with any remaining sauce from pan. Garnish with scallion greens, candied peanuts, and sriracha to taste. Serve with remaining lime wedges on the side.

   sriracha: 1 tbsp