Asian Veggie and Pork Bowl Recipe
Cook Time: 45 Minutes
Phase: Phase 1
4 medium (4-1/8" long) Young Green Onions
0 1/4 oz Cilantro (Coriander)
4 oz Brown Mushrooms (Crimini Italian)
0 1/4 oz Ginger
1 clove Garlic
0 1/2 pepper Serrano Pepper
5 oz Chinese Cabbage (Bok-Choy, Pak-Choi)
1 Italian Tomatoes
8 oz Pork Loin (Tenderloin)
1 cube Chicken Stock Cubes (Dry, Dehydrated)
1 tbsp Organic Tamari
1 tablespoon Vegetable Oil
- 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
- 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!
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.