This recipe is an old standby that I’ve been making forever. With my kids all over the planet and cooking on their own, I thought I better put this one out into the world with them. It’s great – easy, fast and delish – the tender pork just makes it so good. It’s comfort food in our home. I prefer to use ‘tamari’ over ‘soya sauce’. It’s milder and available in gluten free – so try that if you aren’t a regular user of it – you’ll probably never use soya sauce again.
Asian Maple-Ginger Pork
1 tbsp cooking oil
1 pork tenderloin filet, cut into bite-sized pieces
1 tbsp freshly grated ginger
1 clove garlic, minced
3 tbsp tamari (or 2 tbsp soya sauce)
2 tbsp maple syrup (or 1 tbsp honey)
1/3 cup water
1 cup diced red pepper
1 cup diced zuchinni
2 cups baby spinach or kale or swiss chard, roughly chopped
2 tsp cornstach mixed with 1/3 cup of cold water (to thicken at the end)
salt and pepper to taste
Remove silverskin from pork, slice in half lengthwise, then slice crosswise into bite-size pieces.
Heat oil in large pan over med-high heat. Add pork and cook, stirring until just browned.
Add ginger and garlic, stir, and cook 2 mins. Add tamari (or soya sauce), maple syrup and water. Stir.
Add peppers and zuchinni (or whatever veg you choose – but leave spinach/kale until later). Cook, covered, for 10 minutes over med-low heat.
Add spinach/kale/chard, stir until wilted. Mix cornstarch and water – make well in middle of mixture and pour in. Stir. Heat until thickened. Season with pepper and adjust with salt, if necessary. I serve additional tamari (or soya sauce) and tabasco sauce on the side.
Serve over rice, rice noodles or quinoa.