Asian greens and cauliflower sauteed until tender and crisp, then topped with bite size pieces of pork tossed in a sweet and spicy sauce. This recipe would also work very well with chicken or turkey.
I loved the crunch of the vegetables along with the sweet spiciness of the pork. The sauce pulled all of it together perfectly.
Asian greens are a fairly spicy green and I wasn’t sure what to expect. So, I mixed it up a bit and tossed in the rest of the braising mix as well. After trying it, I think that this dish would be great with just the Asian greens in the future though.
I have absolutely loved all of the new vegetables I’m trying each week and can not say enough how much fun it is to discover new foods this way!
- 1 1/2 lb pork chicken or turkey, diced into bite-size pieces, about 1/2"
- 1 egg white
- 1 tablespoon arrowroot or cornstarch
- 1 tablespoon coconut oil or light flavored olive oil
- 1/2 large head of cauliflower sliced thinly into bite size pieces
- 1 bunch of Asian greens chopped into bite size pieces
- 1/2 cup soy sauce
- 1 tablespoon chili sauce I used Sambal Oelek
- 2 tablespoons brown sugar
- In a large bowl, whisk together the egg and the arrowroot. Add the meat and toss to coat. Set aside. In a second bowl or glass measuring cup, whisk together the soy sauce, chili paste and sugar. Set aside.
- Heat a large skillet over medium high heat. Add the oil and then the meat. Stirring infrequently, to allow it to brown as it cooks. When the meat is almost cooked through, add the soy sauce mixture and simmer for about 2 minutes. When the sauce has thickened enough to coat the meat, remove to a bowl and cover to keep warm.
- Place the skillet back on the stove and add the vegetables. Cook over medium high heat, tossing the vegetables to coat them in the remaining mixture. Cook just until tender and crisp. When done, remove from the heat and plate the vegetables. Top with the meat and sauce mixture. Enjoy!