|2 servings||calories per servings 410||protein serving 26 g||carbs per serving 31 g||total fat per serving 22 g|
I love this dish for Mother's Day because my son is a very picky eater (yep, even Chefs have picky kids). He loves Chinese food and knows I want him to eat healthy at home. This was a simple dish where I could teach him some knife skills and how to put flavors together! It's a beautiful, flavorful 1 pan meal perfect for cooking for mom.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||31 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Chop green onion, keeping white and green parts separate.
• Peel and mince ginger.
• Peel and mince garlic.
• Slice bok choy.
• Halve cabbage. Discard core, and cut into wedges lengthwise. Thinly shred crosswise.
• Shred carrot.
• Place a large sauté pan or wok over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add pork in 1/2-inch pieces. Cook without disturbing until browned on bottom, 3-4 minutes.
• Turn pork. Season with 1/2 teaspoon kosher salt. Cook, stirring, until pork is browned all over, 2-3 minutes.
• Transfer pork to a bowl. Reserve pan.
Add sesame oil, rice vinegar, onion whites, garlic and ginger to pan. Cook, stirring, until fragrant, 1-2 minutes.
Add cabbage, bok choy and You Saucy Thing sauce. Cook, stirring, until cabbage wilts, 2-3 minutes.
Fold in pork and carrots. Cook, stirring, until pork is coated with sauce, about 1 minute. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Divide mixture between 4 bowls.
• Garnish with onion greens, and enjoy!
A native of Atlanta, Jenny opened her first restaurant 19 years ago with only two employees and ten thousand dollars from a short-lived hand modeling career. Today, Jenny no longer has hand model hands, but has created a soup empire with 46 employees, four restaurants and more coming, a non-profit feeding hungry Atlanta families and just wrapped a one woman show in her hometown.Learn More...