Ingredients:
Garlic Greens:
Directions:
In saucepan of boiling water, cook brown rice until tender, about 40 minutes. Drain and set aside; keep warm.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat; saute half each of the garlic and ginger until fragrant, about 1 minute. Add pork; cook, stirring occasionally, until browned and just a hint of pink remains inside, about 10 minutes. Transfer to plate.
Add remaining garlic and ginger, broth, pineapple juice, vinegar, honey and soy sauce to pan; boil over high heat, stirring often, until thickened and reduced to about 1/4 cup, about 10 minutes. Return pork and any accumulated juices to pan; stir to coat. Cook, stirring occasionally, until heated through, about 2 minutes.
Garlic Greens: Meanwhile, in large nonstick skillet, heat oil over medium-high heat; saute garlic until fragrant, about 1 minute. Add bok choy and broccoli; cook, stirring often, until bok choy begins to wilt, about 2 minutes.
Mix broth with soy sauce; add to bok choy mixture. Cover and steam for 5 minutes. Uncover; toss to coat vegetables with sauce. Cook until broccoli is tender-crisp, about 2 minutes. Serve with pork and rice.
Makes 4 servings.
- 2/3 cup long-grain brown rice
- 1/2 tsp extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tsp minced fresh ginger
- 350 g pork tenderloin, cut in 1-inch chunks
- 3/4 cup sodium-reduced chicken broth
- 3/4 cup pineapple juice
- 3 tbsp white vinegar
- 2 tbsp liquid honey
- 1 tbsp sodium-reduced soy sauce
Garlic Greens:
- 1/4 tsp extra-virgin olive oil
- 1 clove garlic, minced
- 4 heads Shanghai bok choy, trimmed and leaves separated (about 4 cups)
- 2 cups broccoli florets
- 1/4 cup sodium-reduced chicken broth
- 1 tbsp sodium-reduced soy sauce
Directions:
In saucepan of boiling water, cook brown rice until tender, about 40 minutes. Drain and set aside; keep warm.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat; saute half each of the garlic and ginger until fragrant, about 1 minute. Add pork; cook, stirring occasionally, until browned and just a hint of pink remains inside, about 10 minutes. Transfer to plate.
Add remaining garlic and ginger, broth, pineapple juice, vinegar, honey and soy sauce to pan; boil over high heat, stirring often, until thickened and reduced to about 1/4 cup, about 10 minutes. Return pork and any accumulated juices to pan; stir to coat. Cook, stirring occasionally, until heated through, about 2 minutes.
Garlic Greens: Meanwhile, in large nonstick skillet, heat oil over medium-high heat; saute garlic until fragrant, about 1 minute. Add bok choy and broccoli; cook, stirring often, until bok choy begins to wilt, about 2 minutes.
Mix broth with soy sauce; add to bok choy mixture. Cover and steam for 5 minutes. Uncover; toss to coat vegetables with sauce. Cook until broccoli is tender-crisp, about 2 minutes. Serve with pork and rice.
Makes 4 servings.