Grilled pork skew­ers with gar­lic Asian greens

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $5.80 Time to make 25 min gluten free dairy free di­a­betes friendly You will need 16 large bam­boo skew­ers soaked in wa­ter. 1½ ta­ble­spoons gluten-free,

re­duced-salt tamari

2 ta­ble­spoons mirin

2 tea­spoons sesame oil

600g lean pork loin steaks, cut into

2cm cubes

1 large red onion, cut into wedges

1 bunch choy sum, trimmed

1 long red chilli, seeded,

finely chopped

4 gar­lic cloves, thinly sliced 150g snow peas, trimmed

1 bunch baby bok choy, trimmed 3 cups cooked bas­mati rice, to serve 1 Com­bine 1 ta­ble­spoon of the tamari, 1 ta­ble­spoon of the mirin and 1 tea­spoon of the sesame oil in a large and shal­low non-metal­lic dish. Add pork, toss to coat.

2 Thread the mar­i­nated pork cubes and onion wedges onto the skew­ers. Spray a char­grill pan with olive oil; set pan over high heat. Grill the skew­ers, turn­ing them reg­u­larly, for 6–8 min­utes, or un­til golden.

3 Mean­while, re­move stems from choy sum and halve length­ways. Cut leaves in half. Spray a large wok with olive oil and set over high heat. Add chilli and gar­lic; stir-fry for roughly 20 sec­onds. Add choy sum stems and the snow peas; stir-fry for 2 min­utes. Add choy sum leaves and baby bok choy; stir-fry for 2 more min­utes, or un­til veg­eta­bles are ten­der yet crisp. Com­bine re­main­ing tamari, mirin and sesame oil; drizzle over ve­g­ies.

4 Serve the pork skew­ers with Asian greens and bas­mati rice.

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