Pork & Freekeh Stir-Fry with Brussels Sprouts, Carrots & Shishito Peppers

Pork & Freekeh Stir-Fry

with Brussels Sprouts, Carrots & Shishito Peppers

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking

Dietary Information

WW Recommended Diabetes Friendly 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
View Full Nutrition
Nutrition Label
Download
Blue Apron, a proud supporter of
fresh
ingredients
time-saving
tips & techniques
Cook the freekeh:
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. 

Prepare the remaining ingredients & make the sauce:
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.

Cook the pork:
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. 

Start the stir-fry:
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.

Finish the stir-fry & serve your dish:
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! 

Tips from Home Chefs

Cook the freekeh:
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.

Prepare the remaining ingredients & make the sauce:
Cook the pork:
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.

Start the stir-fry:
Finish the stir-fry & serve your dish:
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! 

Browse Steps
1 of 5