2 small bell peppers, green and red, thinly sliced
1 cup sugar snap peas
1 can water chestnuts, drained
Preheat oven to 400 degrees F.
Place cubed pork in a medium bowl and sprinkle on contents of seasoning kit. Toss pork to coat all sides with seasoning.
Place seasoned pork in a single layer in Steam Gourmet Parchment Bag. Place bag seam side up on a baking sheet. Fold the open edge of the bag under twice and crease well.
Bake for 15 minutes. Remove from oven and let rest 5 minutes before opening bag.
Stir Fry Sauce
While pork is cooking, prepare the sauce and stir fry vegetables. Combine sauce ingredients in a small saucepan over medium-low heat. Bring to a boil, stirring frequently until cornstarch is dissolved. Remove from heat and cover; set aside to thicken.
Heat 1 teaspoon sesame oil in a large heavy-bottom skillet or wok over medium heat.
Add carrot and shallots and stir-fry 2-3 minutes, until shallots begin to turn opaque.
Drizzle 1 Tablespoon sesame oil around perimeter of skillet, then toss in garlic, broccoli, and mushrooms, stir-frying another 2 minutes, until garlic is fragrant.
Drizzle remaining teaspoon of sesame oil, then add peppers, peas, and water chestnuts, and stir-fry until crisp-tender. Total stir-fry time should equal about 8 minutes.
Remove vegetables from heat, add cooked pork and sauce, and toss to coat. Serve immediately over steamed rice.
Amount Per Serving
Calories485kcalCalories from fat 122
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: