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Thursday, April 11

Healthy Asian pork & rice

Garlic, halved
4 cloves
Soy sauce
2 tablespoons
2 tablespoons
Oil, vegetable
1 tablespoon
Pork chops, thinly sliced

Pepper, freshly ground

Chicken broth, low sodium
½ cup
2 teaspoons
Oil, vegetable
1 tablespoon
Garlic, minced
2 cloves
Bok Choy, baby, stems trimmed
2 pounds

Pepper, freshly ground

Rice, sushi
1 ½ cups
2 cups
Oil, vegetable
1 tablespoon
Ginger, julienned
¼ cup
  1. Place the garlic, soy sauce, sugar, and oil in a mini-food processor, and process until the garlic is puréed. 
  2. Place the pork chops on a rimmed baking sheet, and pour the marinade over them; turn to coat the chops.
  3.  Let stand at room temperature for 15 to 30 minutes. 
  4. Season the chops with salt and pepper, and grill over high heat until charred and just cooked through, about 2 minutes per side.
  1. In a bowl, whisk the broth with the cornstarch. 
  2. In a large skillet, heat the oil. 
  3. Add the garlic, and cook over high heat until fragrant, about 20 seconds. 
  4. Add the bok choy, and stir-fry until the leaves start to wilt, about 2 minutes. 
  5. Add the broth, and cook, stirring, until slightly thickened, about 30 seconds. 
  6. Remove the boy choy from the heat, and season with salt and pepper.
  1. Place the rice in a small saucepan, rinse well, and drain. 
  2. Add the 2 cups of water to the rice, and bring to a boil. 
  3. Cover, and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. 
  4. Remove from the heat, and let stand, covered, for 5 minutes. 
  5. Fluff the rice, and cover again. 
  6. Meanwhile, in a small skillet, heat the oil. Add the ginger, and cook over low heat until golden brown, about 5 minutes. 
  7. Stir the ginger into the rice. 
  8. Plate the rice with choy on the side, and chops on the top.
Recipe from Food & Wine April 2010.

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