Chef Karel Anne's 'Pork and Pine Nut Crunch' recipe

It’s almost crazy time. As soon as the kids are out of school for the holiday, the pace gets faster and faster until we slide into the finish line on December 25th. So how about a quiet dinner for just two? Not too hard, or time consuming, but very flavorful.

Pork and Pine Nut Crunch

Serving Size : 2
6 ounces boneless pork top loin chops
1/3 cup chicken broth
1 1/2 teaspoons cornstarch
1 Tablespoon oyster sauce
1 teaspoon minced ginger
1 Tablespoon vegetable oil
1 1/2 cups Bok choy -- cut in 1" pieces
1/2 cup mushrooms -- sliced
1/2 cup won ton strips
2 tablespoons pine nuts -- toasted

1. Partially freeze pork. Thinly slice into bite-size strips.

2. In a medium bowl, whisk together the broth and cornstarch. Add the oyster sauce and ginger. Stir to combine, and set aside.

3. Heat oil in a wok or large skillet. Quickly stir fry the pork strips until no pink remains. Using tongs, remove the meat to the bowl with sauce. Stir until well coated. Slightly cover to keep warm.

4. Stir fry the mushrooms and bok choy in the hot oil until crisp tender.

5. Lower the heat, and toss the pork mixture with the vegetables until heated through. Allow the sauce to thicken.

6. Split the won ton strips between the two plates. Divide the pork mixture evenly over the strips, and sprinkle with the toasted pine nuts. Serve warm.
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Per Serving : 304 Calories; 19g Fat (55.5% calories from fat); 21g Protein; 13g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 309mg Sodium



 
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