For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Place rice in Multipurpose Steamer. Stir in hot water. Cover; microwave on high until tender and water has absorbed, 15 min.
- In a bowl, whisk together seasoning, 3⁄4 cups broth and soy sauce. Set aside.
- Meanwhile, heat oil in a wok over medium-high heat. Add pork; stir-fry for 5 min.
- Meanwhile, peel carrots; slice diagonally. Trim and discard bok choy stem ends. Cut bok choy into bite-sized pieces.
- Remove pork from wok and set aside. Reduce heat to medium, add carrots and mushrooms; sauté until carrots are tender-crisp, 3 min.
- Add seasoning mixture, bok choy, pork, and remaining 1⁄4 cup broth to wok. Stir fry until bok choy is just wilted. Serve over rice and sprinkle with topper, if desired.
Replace bok choy with another dark green vegetable—kale, Napa cabbage, spinach, or broccoli.
Slash prep time by purchasing shredded carrots, look for them in the produce aisle of the grocery store.
Use soy ground round or lentils for a delicious vegetarian option.
This is a perfectly balanced plate.
Per serving: Calories 540, Fat 20 g (Saturated 7 g, Trans 0.2 g), Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 59 g (Fibre 7 g, Sugars 9 g), Protein 32 g.
17 min
4 servings
$2.55/serving
17 min4 servings$2.55/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Place rice in Multipurpose Steamer. Stir in hot water. Cover; microwave on high until tender and water has absorbed, 15 min.
- In a bowl, whisk together seasoning, 3⁄4 cups broth and soy sauce. Set aside.
- Meanwhile, heat oil in a wok over medium-high heat. Add pork; stir-fry for 5 min.
- Meanwhile, peel carrots; slice diagonally. Trim and discard bok choy stem ends. Cut bok choy into bite-sized pieces.
- Remove pork from wok and set aside. Reduce heat to medium, add carrots and mushrooms; sauté until carrots are tender-crisp, 3 min.
- Add seasoning mixture, bok choy, pork, and remaining 1⁄4 cup broth to wok. Stir fry until bok choy is just wilted. Serve over rice and sprinkle with topper, if desired.
Replace bok choy with another dark green vegetable—kale, Napa cabbage, spinach, or broccoli.
Slash prep time by purchasing shredded carrots, look for them in the produce aisle of the grocery store.
Use soy ground round or lentils for a delicious vegetarian option.
This is a perfectly balanced plate.
Per serving: Calories 540, Fat 20 g (Saturated 7 g, Trans 0.2 g), Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 59 g (Fibre 7 g, Sugars 9 g), Protein 32 g.
