Teriyaki Pork with Carrots, Broccoli, and Garlic Chips
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Recipe Details
Story
Teriyaki's your number-one Japanese restaurant order—do you know what's in it? We're sending you a quickie, pre-made version of the sauce, if you don't happen to have sake, mirin, soy sauce, and sugar on hand. Toss the teriyaki with tender pork chops and serve over crispy rice and sesame vegetables to mimic the usual experience. We've got a garnish that probably won't come with your takeout, though: fried garlic chips.
Tags
Quick facts
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By Chef Giuseppe
Nutritional info
- Calories 770
- Protein 41g
- Total Carb 65g
- Total Fat 39g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 1/2 cupjasmine rice
- 8 ouncesbroccoli florets
- 6 ouncescarrots
- 3 clovesgarlic
- 2boneless pork chops
- 1 tablespoonsesame seeds
- 1 tablespoonrice flour
- 1/4 cupteriyaki glaze
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium nonstick pan
- 10" medium pan
Allergens
Cooking Steps
Cook rice
In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 5.
Prepare ingredients
While rice cooks, rinse all produce. Cut broccoli into 1 inch–wide florets, if needed. Halve carrots lengthwise, then cut crosswise on a diagonal into ¼-inch slices. Thinly slice garlic.
Make garlic chips
Heat 3 tablespoons canola oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add 1 slice garlic. If it sizzles immediately, add remaining garlic; if not, try again once oil is hotter. Fry, stirring to prevent burning, until light brown and crisp, 1-2 minutes. Using a slotted spoon, transfer garlic chips to a paper towel–lined plate to drain. Reserve garlic oil in pan, off heat, for sautéing vegetables.
Cook pork and vegetables
Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add pork chops; sear until browned and cooked through, 3-5 minutes per side. Transfer to cutting board to rest. Meanwhile, return pan with garlic oil to medium-high heat. Add carrots, broccoli, and ¼ teaspoon salt; sauté, stirring, until tender, 4-5 minutes. Stir in sesame seeds, then divide between serving plates. Reserve pan for next step.
Fry rice
To pot with cooked rice, add rice flour and stir to combine. Return pan from vegetables to medium-high heat with 2 tablespoons canola oil. When oil is shimmering, add rice and press down in a single layer. Cook, without moving, until golden on bottom, 3-4 minutes. Remove pan from heat.
Finish and plate teriyaki pork
Cut pork chops into ¼-inch slices. In pan from pork or a medium bowl, toss sliced pork with teriyaki glaze to coat. Add crispy rice to plates with sautéed vegetables. Top with teriyaki pork. Garnish with garlic chips and dig in!