Leftovers - Asian Grilled Pork & Garlic Greens
Directions for Asian Grilled Pork & Garlic Greens*
Soak skewers in cold water. Mix together 1 tbsp of soy sauce, 1 tbsp of mirin & 1 tsp of sesame oil in a shallow non-metallic container. Add pork, toss to coat and set aside in the fridge to marinate for 10 mins.
Thread the marinated pork & onion onto prepared skewers. Spray a grill pan with olive oil and place over high heat. Grill for 6-8 mins, turning regularly until cooked through.
Meanwhile remove stems from the choy sum and cut stems in half lengthways. Cut leaves in half. Place a large wok over high heat and spray with oil. Add chilli & garlic, then stir-fry for 20 secs. Add choy sum stems and snow peas and stir fry for a further 2mins. Add choy sum leaves & bok choy and sir-fry for another 2mins, or until vegetables are bright green and tender-crisp. Combine with the remaining soy sauce, mirin & sesame oil in a small bowl, then drizzle over vegetables.
Directions for Leftovers
Add pork and greens leftovers to CORN THINS slices for a delicious lunch the day after you have had the grilled pork & garlic greens for dinner.
1 & 1/2 tbsp reduced salt soy sauce
2 tbsp mirin
2 tsp sesame oil
600g lean pork loin steaks (or chicken) cut into 2cm chunks
1 large red onion cut into wedges
1 bunch choy sum, trimmed
1 long red chilli, seeded, finely chopped
4 garlic cloves, thinly sliced
150 snow peas, trimmed
1 bunch baby bok choy, trimmed
CORN THINS slices (as needed to use up leftovers)
*Recipe thanks to Healthy Food Guide magazine. For more recipes, go to healthyfoodguide.com.au
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
