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Pork & Freekeh Stir-Fry
with Brussels Sprouts, Carrots & Shishito Peppers
35 MIN
2 Servings
From the Test Kitchen
This hearty stir-fry combines bites of seared pork, tender vegetables, and warm grains of freekeh (a type of toasted wheat) with a savory-sweet sauce that highlights fragrant sesame oil, fresh lime juice, soy sauce, and more.
11 green SmartPoints®
11 blue SmartPoints®
8 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
Dietary Information
WW Recommended
Diabetes Friendly
500 Calories Or Less
-
NutritionPER SERVING
-
Calories470 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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instructions
1
Cook the freekeh:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly.
2
Prepare the remaining ingredients & make the sauce:
Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Combine in a bowl. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Combine in a bowl. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. Halve the lime crosswise; squeeze the juice into a medium bowl. Add the soy sauce, sesame oil, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine.
3
Cook the pork:
Pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 2 to 3 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
4
Start the stir-fry:
In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared carrots and brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
5
Finish the stir-fry & serve your dish:
Carefully cut the rested pork into bite-sized pieces. To the pan, add the cooked freekeh, pork pieces, and sauce. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!
1
Cook the freekeh:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly.
2
Prepare the remaining ingredients & make the sauce:
Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Combine in a bowl. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Combine in a bowl. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. Halve the lime crosswise; squeeze the juice into a medium bowl. Add the soy sauce, sesame oil, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine.
3
Cook the pork:
Pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 2 to 3 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
4
Start the stir-fry:
In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared carrots and brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
5
Finish the stir-fry & serve your dish:
Carefully cut the rested pork into bite-sized pieces. To the pan, add the cooked freekeh, pork pieces, and sauce. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!
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