Asian Veggie and Pork Bowl
7.3g
Net Carbs
28.2g
Protein
13.4g
Fat
2.5g
Fiber
267
Calories
Ingredients:
- 1 tablespoon Organic Tamari
- 1 italian Tomato
- 1 tablespoon Vegetable Oil
- 1/2 pepper Serrano Pepper
- 4 medium (4-1/8" long) Young Green Onions
- 4 ounces Brown Mushrooms (Crimini Italian)
- 1/4 ounce Ginger
- 5 ounces Chinese Cabbage (Bok-Choy, Pak-Choi)
- 8 ounces Pork Loin (Tenderloin)
- 1/4 ounce Cilantro (Coriander)
- 1 clove Garlic
- 1 cube Chicken Stock Cubes (Dry, Dehydrated)
Directions:
- Slice the green onions into ¼-inch pieces on a bias; set aside. Remove the stems from the crimini mushrooms and discard stems. Cut the mushrooms into ¼-inch slices; set aside. Remove the cilantro leaves from the stems and discard stems. Roughly chop the cilantro and set aside.
- Peel the ginger and finely chop; set aside. Finely chop the garlic cloves; set aside. Remove the stem, pith and seeds from only HALF of the Serrano chile and discard. Finely chop and set aside. Remove the end of the baby bok choy and cut into very thin slices lengthwise; set aside. Cut the tomato in half lengthwise. Cut each half into three wedges; set aside.
- Pat dry the pork tenderloin with paper towels. Cut into ¼-inch thin slices. Heat a medium sauté pan with 1 tablespoon of canola oil over medium-high heat. When hot, add the pork tenderloin slices and sear for 2 to 3 minutes until browned and cooked through. Remove the pork from the pan and set aside.
- Bring the chicken stock concentrate, tamari sauce and 2 cups of water to a boil in a large sauce pot over high heat. Reduce the heat to medium-high, add the mushrooms, ginger, garlic, serrano and the baby bok choy. Simmer for 5 minutes, until the bok choy is tender but still crisp and the mushrooms are softened.
- Add the tomatoes, green onions and the pork to the sauce pot. Heat through for 1 minute. Remove from heat and stir in the cilantro.
- Ladle the soup into two bowls. Enjoy!
