Recipes
A Bowl of Pleasure
Prep time:15 min
Total time:35 min
Serves 2
Ingredients
1 cup Longo's Essentials Long Grain White Rice, rinsed
1 1/2 cups Longo's Essentials Low Sodium Vegetable Broth
10 baby bok choy or 3/4lb asparagus, trimmed and cut into 2-inch pieces
350g Longo’s Fast-Fry Boneless Cut Pork Loin Chops
2 tsp grated fresh ginger
1 large clove garlic, grated
1/4 tsp pepper
1 tbsp Longo’s 100% Pure Canola Oil (approx.)
1/2 cup water
1/2 cup Longo’s Korean Grilling Sauce (approx.)
1/4 cup each chopped cilantro, strips of mini red pepper and shaved carrot
Mango or pineapple spears (optional)
Directions
- •Combine rice and broth in saucepan. Bring to a boil; cover and simmer for about 10 minutes or until the rice starts to show above the water. Nestle the bok choy into the rice; cover and simmer for about 5 minutes or until the rice is tender and bok choy is bright green.
- •Meanwhile, cut the pork into generous bite-sized pieces. Season with ginger, garlic and pepper. Heat the oil in large skillet over high heat. Add the pork and stir-fry for 2 to 4 minutes or until browned. Scrape out the pork; add water and scrape up the brown bits. Stir in grilling sauce and add pork to reheat.
- •Divide rice and bok choy among bowls and top with pork and sauce; sprinkle with cilantro, pepper strips, carrot curls and mango, if using.
A dash of advice
Variations: This recipe can be made with boneless chicken breast, thinly sliced.
For a vegetarian option, choose tofu instead of the pork and follow the directions for the pork, with these changes: Drain and cube a 400g package of extra firm tofu. Gently toss with the ginger, garlic and pepper. Turn tofu as it is frying. Increase the grilling sauce to 3/4 cup.
Replace the fresh vegetables with 2 cups Longo’s Frozen Vegetables or 2 cups Longo’s Frozen Shelled Edamame.
Nutritional Information
Per serving: 770 calories
- Protein 49g
- Fibre 4g
- Fat 18g
- Sugar 20g
- Carbs 99g
- Sodium 1,460mg
