PORK & CABBAGE STIR-FRY

MAKES 4 SERVINGS

1 cup kaniwa or quinoa

450 g pork tenderloin, patted dry

and thinly sliced

3 cloves garlic, thinly sliced 2½ tsp cornstarch, divided

¼ tsp each salt and pepper

2 tbsp sodium-reduced soy sauce 2 tbsp Chinese cooking wine or

dry sherry

5 tsp oyster sauce

2 tsp chili garlic sauce (such as

sambal oelek)

2 tbsp canola oil, divided

1 sweet red pepper, cut in chunks 8 cups napa cabbage leaves, cut in

large pieces

3 cups green beans, halved crosswise ¼ cup toasted cashews or peanuts

(optional)

In small saucepan, bring 1¾ cups water to boil. Add kaniwa; cover and reduce heat to low. Cook until water is absorbed and kaniwa is tender, 12 to 15 minutes.

Meanwhile, in bowl, toss together pork, garlic, 1 tsp of the cornstarch and the salt and pepper.

Meanwhile, in small bowl, whisk together soy sauce, cooking wine, oyster sauce, chili garlic sauce, remaining 1½ tsp cornstarch and 3 tbsp water.

In large nonstick skillet or wok, heat 2 tsp of the oil over medium-high heat; stir-fry red pepper until tender-crisp, 2 to 3 minutes. Transfer to bowl. In same pan, heat 2 tsp of the oil; stir-fry cabbage and green beans until tendercrisp, about 4 minutes. Transfer to red pepper bowl. Heat remaining 2 tsp oil; stir-fry pork mixture until browned, about 3 minutes.

Return vegetables to pan. Stir in soy sauce mixture; cook, stirring, until slightly thickened, about 1 minute.

Divide kaniwa among plates; spoon pork mixture over top. Sprinkle with cashews (if using).

PER SERVING about 418 cal, 34 g pro, 12 g total fat (2 g sat. fat), 43 g carb (7 g dietary fibre, 7 g sugar), 61 mg chol, 824 mg sodium, 1,140 mg potassium. % RDI: 31% calcium, 29% iron, 240% vit A, 178% vit C, 100% folate.

DID YOU KNOW? Kaniwa is an ancient grain and a slightly sweeter cousin to quinoa. Find it in bulk or health food stores.