Careme

Ingredients

• 365 by Whole Foods Market Ground Pork NAE, 16 OZ 1 package $5.99
• Organic Kabocha Squash 1 small squash $1.99
• Organic Baby Bok Choy 1 package $2.99
• Organic Green Cabbage 1/2 small head $1.10
• Organic Mushroom Medley, 4 OZ 1 package $3.49
• Organic Green Onion 1 bunch $1.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Lime 1 $0.59
• Pantry soy sauce 3 tablespoons
• Pantry rice vinegar 1 tablespoon
• Pantry honey or brown sugar 2 teaspoons
• Pantry fresh ginger 1 tablespoon grated
• Pantry sesame oil 2 teaspoons
• Pantry neutral oil 1 tablespoon
• Pantry cooked rice 1 cup dry rice, cooked

Instructions

1. Preheat the oven to 425°F. Wash 1 small organic kabocha squash, halve it carefully, scoop out the seeds, and cut it into 1-inch wedges. Trim 1 package organic baby bok choy and halve any large pieces lengthwise. Thinly slice 1/2 small head organic green cabbage. Slice 1 package organic mushroom medley. Thinly slice 1 bunch organic green onion, keeping the green tops separate from the whites. Mince 2 cloves organic garlic. Grate 1 tablespoon ginger. Cut 1 lime into wedges.
2. Toss the 1-inch kabocha wedges with 1 tablespoon neutral oil, salt, and pepper on a sheet pan. Roast at 425°F for 22 to 28 minutes, turning once, until tender and browned at the edges.
3. Meanwhile, cook 1 cup dry rice according to package directions so you have a fluffy base ready for plating.
4. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 tablespoon grated ginger, and 2 teaspoons sesame oil.
5. Heat a large skillet over medium-high heat. Add the 16-ounce package ground pork and break it up into small crumbles. Cook for 5 to 6 minutes until browned. Add the sliced white parts of the green onion, the 2 minced garlic cloves, and the sliced mushrooms from the 4-ounce package. Cook 2 to 3 minutes until fragrant and the mushrooms soften.
6. Pour the soy-ginger sauce into the skillet with the pork mixture and cook 1 to 2 minutes until the meat turns glossy. Transfer the pork mixture to one side of a platter or keep warm in the pan.
7. In the same skillet, add the sliced 1/2 head green cabbage with a splash of water and cook 2 minutes. Add the halved baby bok choy and toss for 2 to 3 minutes more until the cabbage is just tender and the bok choy is wilted but still bright. Season with a squeeze of lime.
8. To plate, spoon cooked rice into wide shallow bowls. Arrange the glazed pork over one side, tuck the roasted kabocha wedges alongside, and lean the wilted cabbage and bok choy against the pork for height. Finish with the sliced green onion tops and extra lime wedges for a fresh, restaurant-style pop of color.