So, this isn’t what I planned to make for dinner tonight. I had a couple recipes from Clean Eating magazine that I wanted to try. The recipes must have been really appealing because, I bought the same magazine twice. I sent one copy back to Chicago with Katie and I’ll be darned (that wasn’t really the word I was thinking of) if I could find my first copy. I checked online and it appears that the current month’s recipes are not available and I’ll be darned (once again maybe I had another word in mind) if I was going to buy a third copy of the same magazine, so here is what I made instead. I’m sure I’ll find the magazine and make the two dishes I had in mind sometime soon, but for now, this was pretty good.
Pork Thai Stir Fry (eat your fruit and veggies)
1 pound pork tenderloin, diced
1 tablespoon olive oil
2 cloves of garlic, finely chopped
1 teaspoon grated ginger
1 red bell pepper, cut in strips
8 oz. frozen stir fry vegetables (I used one from Trader Joes that included mushrooms, bean sprouts, carrots, peapods, bamboo shoots, soybeans, and water chestnuts)
1 head baby Bok Choy, chopped
1 medium pear, quartered and cut in strips
8 ounces light coconut milk
1 tablespoon soy sauce
¼ cup cilantro, chopped if desired
¼ cup cashews, chopped if desired
Add olive oil and pork to large sauté pan, on medium high heat, tossing to brown all sides of pork, 6 to 8 minutes, when nearly browned, add garlic and ginger to pan and reduce heat. Saute for 2 to 3 minutes, until garlic begins to soften. Add pepper, frozen vegetables, Bok Choy, pear and cook for 3 to 4 minutes. Add coconut milk and soy sauce to pan, cover and simmer for 10 minutes. Toss cilantro into pan and mix. Serve over rice or rice noodles, garnish with crushed cashews if desired.