In order to bring you the best organic produce, some ingredients may differ from those depicted.
Burmese pork and vegetable stew with lemongrass
2 Servings, 720 Calories/Serving
Thick with cubes of sweet potatoes and butternut squash, this hearty winter dish is inspired by the classic Burmese pork and pumpkin stew. Our lemongrass paste includes a bit of tamarind to deliver a distinctive sweet-tart note.
In your bag
- ¾ pound pork shoulder strips
- 1 yellow onion
- ½ ounce ginger
- ½ pound Japanese sweet potato
- Baby bok choy
- Small bunch cilantro
- 1 lime
- 1 tablespoon honey
- ¼ cup lemongrass paste (turmeric-lemongrass-garlic-oil-salt-tamarind)
- ½ pound butternut squash
Calories: 720, Protein: 36 g, Fiber: 9 g, Total Fat: 43 g, Monounsaturated Fat: 24 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 7 g, Cholesterol: 110 mg, Sodium: 930 mg, Carbohydrates: 53 g, Added Sugars: 8 g.
Wash produce before use
Prep and cook the pork
- In a bowl, toss the pork with a teaspoon of oil and season with salt and pepper.
Add the pork and cook, stirring occasionally, until well browned, 8 to 10 minutes. Transfer the pork to a plate. While the pork cooks, prep the vegetables.
Prep the vegetables and make the stew
- Peel and chop the onion.
- Peel and chop the ginger.
- Cut the sweet potato into ½-inch pieces.
- Cut the bok choy into 1-inch long pieces and rinse with cold water.
- Chop the cilantro.
- Cut the lime into wedges.