Grilled pork skewers with garlic Asian greens
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,
2 tablespoons mirin
2 teaspoons sesame oil
600g lean pork loin steaks, cut into
1 large red onion, cut into wedges
1 bunch choy sum, trimmed
1 long red chilli, seeded,
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.