While it's tempting to order take out on a Friday night, this stir-fried pork with greens is just as delicious - and very easy to make. You can use chicken if you prefer, or just omit the pork and stir-fry the vegetables on their own.
- 1 1/4 lb. pork tenderloin
- 1/2 tbsp brown sugar
- 2 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 tbsp soy sauce or tamari
- 2 tsp sesame oil
- 2 tbsp vegetable, grapeseed or coconut oil
- 2 cups greens (amaranth, mustard greens, dandelion or spinach), roughly chopped
- 1 tsp. apple cider or rice vinegar
- 2 cups tatsoi, steamed
- 1 bunch red radish, sliced
- 1 oz. micro-daikon
- 2 cups steamed white rice
- handful of roasted sesame seeds
- 2 tbsp. scallion, chopped
Place the pork in the freezer for 30 minutes, until firm around the edges. This will make it easier to slice thinly.
Combine brown sugar, garlic, ginger, soy sauce, and sesame oil into a bowl. Set aside.
Cut the pork against the grain into small thin slices. Transfer into a bowl. Pour in the sauce and gently shake until the meat is covered in sauce, then put in the fridge for 10 minutes or up to 2 hours.
Heat up 1 tbsp. of the oil in a large skillet or wok over medium-high heat. Cook the pork undistrurbed, until dark brown underneath (about 1-2 minutes). Toss the meat, breaking it up using tongs or chopsticks and continue cooking on the other side for 1-2 minutes or until brown. Season with salt and pepper if desired.
Wipe the skillet clean and heat the other tbsp. of oil. Sautee the greens for 1-2 minutes until wilted. Add vinegar. Toss for another few seconds until the vinegar has evaporated and season with salt and pepper.
Place the steamed rice in a bowl. Top with pork, sauteed greens, steamed tatsoi, sliced radish, scallion, microgreens and sesame seeds.