Hoisin Pork and Grilled Bok Choy (Pak-choi)
Serves 4
1 pound pork tenderloin
Pepper to taste (Chinese 5 Spice powder is a nice addition)
2 medium bok choy
4 tablespoons rice wine vinegar
2 tablespoon honey
1 teaspoon Hoisin sauce
1 teaspoon sesame oil
Pepper to taste (Chinese 5 Spice powder is a nice addition)
Sesame seeds (optional)
1. Slice pork down the middle (the long way) but not completely through the meat. Open it up, place it in a freezer strength Ziplock baggie and pound it flat to 1/4 – 1/3 inch. Remove and sprinkle with pepper and a bit of the 5 spice powder (optional.)
2. Slice the bok choy down the middle (the long way), but this time, completely through. Rinse the leaves of any dirt. While still wet, place on a microwave-safe platter, and microwave on high for 3-4 minutes, or until the stalks are hot but still firm. Set aside.
3. While the bok choy is in the microwave, mix together the Hoisin sauce, vinegar, and honey. Set aside.
4. In a non-stick skillet, spray with cooking spray and cook the pork 3-4 minutes per side. Remove from the heat when done and cover with a piece of aluminum foil.
5. In the same skillet, add the sauce mixture. Heat to boiling, stirring constantly. When boiling, reduce heat to low, return meat to sauce and let everything get hot.
6. In a large non-stick skillet (or a griddle is best) spray with cooking spray and heat over med-high heat.
7. Sprinkle the bok choy with the sesame oil, and lay them cut-side down on the griddle. Cook until it starts to brown (3-4 minutes), then flip and repeat.
8. Garnish the bok choy with sesame seeds (optional.)
Nutritional data (4 ounces of pork and 1/4 of the sauce):
Calories: 170
Fat: 4.8g
Sat fat: 1.2g
Chol: 60mg
Sodium: 256mg
Carbs: 11.8g
Fiber: 0g
Protein: 23.2g
(I also served mine with steamed acorn squash.)