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Preparation time
25 minutes
Total time:
45 minutes
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Ingredients
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1 L (4 cups) of vegetable or chicken broth
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30 mL (2 tbsp.) of reduced-sodium soy sauce
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1-2 garlic cloves, chopped
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45 mL (3 tbsp.) of grated or chopped fresh ginger root
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0.5 mL (⅛ tsp.) of sriracha or other hot sauce (optional)
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About 350 g of pork fondue slices or pork cutlets cut in strips
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30 mL (2 tbsp.) of canola or olive oil
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375 mL (1 ½ cups) of thinly sliced onions
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6 bok choy, washed and thinly sliced (about 1.5 L or 6 cups)
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1 sweet red pepper, thinly sliced
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1 L (4 cups) of cooked rice or quinoa (follow package instructions)
Garnishes
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To taste, snipped green onions
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To taste, lightly toasted sesame seeds
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Directions
- Bring broth to a boil in a large 6- to 8-litre stock pot.
- Add soy sauce, garlic, ginger, and hot sauce.
- Reduce heat and poach meat for 3 or 4 minutes. Reserve in a bowl.
- Taste broth and adjust seasoning if needed.
- Heat oil in a skillet over medium-high heat and sauté onions for 4 minutes.
- Add bok choy and red pepper, and continue cooking for 3 minutes. Season lightly with salt.
- Divide rice or quinoa among four bowls or deep plates; add meat and sautéed vegetables, and drizzle with broth or serve it in a small bowl on the side.
- Garnish with green onions and sesame seeds.
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