Bulgogi Glazed Pork with Veggie Stir Fry and Candied Peanuts

This bulgogi-glazed pork over veggie stir-fry is a delicious twist on the classic stir-fry. Tender pork cutlets are seared and simmered in a sweet, savory and tangy soy glaze, then served over a colorful medley of green beans, red cabbage and carrots. The dish is finished with crunchy candied peanuts and a drizzle of sriracha for a customizable kick.

It’s a perfect weeknight meal that comes together quickly, with pre-measured ingredients and simple steps. The combination of textures and flavors-from the glossy glaze to the crisp vegetables and nutty topping-will make this a new favorite.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the ends off the green beans and cut into 1-inch pieces. Peel and thinly slice the carrot into rounds or half-moons. Trim and thinly slice the scallions, separating white and green parts. Cut the lime into wedges.
2. In a small bowl, combine the bulgogi sauce and a squeeze of lime juice (to taste). Set aside.
3. Pat the pork cutlets dry with paper towels. Season both sides with salt and pepper.
4. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the pork cutlets and sear until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. In the same skillet, add the remaining 1 teaspoon oil. Add the white parts of the scallions, green beans, carrot and shredded red cabbage. Cook, stirring occasionally, until vegetables are tender-crisp, about 4-5 minutes. Season with salt and pepper.
6. Pour the bulgogi sauce mixture over the vegetables. Stir to coat and let simmer for 1 minute. Remove from heat.
7. For the candied peanuts: In a small nonstick skillet, melt the butter over medium heat. Add the peanuts and sugar. Stir constantly until the sugar melts and coats the peanuts, about 1-2 minutes. Transfer to a plate to cool slightly.
8. Slice the pork cutlets against the grain into strips.
9. Divide the veggie stir-fry among plates. Top with sliced pork. Garnish with candied peanuts, green parts of scallions and a drizzle of sriracha. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, you can substitute chicken cutlets or beef strips. Adjust cooking time as needed.

What can I use instead of bulgogi sauce?

You can make a quick substitute with soy sauce, brown sugar, sesame oil, garlic and ginger.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.