This Asian-inspired dish is perfect served by itself or with fragrant, nutty brown Jasmine rice. It’s hard to believe something so satisfying could be healthy, but the lean pork tenderloin and abundance of veggies and heart healthy edamame make this dish a healthful superstar!
- 1 lb. pork tenderloin
- 2 Tbsp. canola or vegetable oil
- 6 Asian shallots, sliced thin
- 1 Tbsp. low-sodium soy sauce
- 1 garlic clove, minced
- 1 Tbsp. agave (substitute honey)
- 1/2 tsp. 5 spice powder
- 1 inch piece of fresh ginger (peeled and minced)
- 1 cup low sodium chicken stock
- 3-1/2 cups sliced button mushrooms
- 1 bunch baby bok choy
- 1 cup shelled edamame
- salt & fresh ground black pepper to taste
Heat a large skillet on medium high, brush pork with oil, season with salt and pepper and sear all sides to a golden brown. Add shallots and sauté until just soft.
Mix together soy sauce, garlic, agave, 5 spice, and minced ginger and pour over pork, turning to coat with sauce. Add the chicken stock and bring to a boil; reduce heat, cover and simmer pork gently for 20 minutes, turning every five minutes. Remove meat and set aside. Check for doneness — cooked through with only a hint of pink in the center. Bring the liquid back to a boil and add mushrooms, baby bok choy and edamame. Simmer 3 – 4 minutes until vegetables are tender.
Slice pork on the diagonal. Serve over a bed of the vegetables and drizzle sauce on top. Serve with healthy brown rice.
Serves: 4 | Time: 35 minutes
Wine pairing: Chardonnay
Chef Michi’s Cooking FRESH
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