Twice Cooked Pork

I'm here today sharing one of our favorite go-to dinners. It's delicious, and I must say it, nutritious. It's packed with protein, and the leeks in it add a great crunchy texture that leaves the dish fully satisfying. I must say that I have a great friend, Kuei, who taught me how to make this dish years ago, and it will always be a family favorite.

Twice Cooked Pork
6 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 pound pork (I use the filets, but leftover pork roast might work too)
• 2 Leek stalks
• 1 tablespoon oil
• 4 tablespoons soy sauce, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1 1/2 tablespoons black bean garlic sauce
• 1 teaspoon chili garlic sauce (optional, we serve ours on the side so people can add as much spice as they wish to the dish)

DIRECTIONS

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1. In a medium pot, bring water to boil, and cook the pork for 8-10 minutes, or until done.
2. While the pork is cooking, cut the leeks into 3/4" pieces and soak in water. After they have soaked for a few minutes, rinse thoroughly and set on a towel to dry.
3. Once the pork is cooked, slice into bit sized pieces.
4. Place a wok on medium heat. Once it's warmed up, add the oil. Add the pork and stir it for a minute.
5. Put the leeks into the skillet and give it a good stirring.
6. Add 2 tablespoons of soy sauce to the wok. Stir.
7. In a small dish, combine the remaining 2 tablespoons of soy sauce, garlic powder, white pepper, sweet bean sauce and chili garlic sauce (optional). Mix it together with a fork.
8. Add the soy sauce mixture to the wok and stir. 
9. Cook for another minute or two, or until the leeks are starting to look like they are ready. You don't want to overcook them as they will be soggy.

NUTRITION FACTS

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    1 serving    161 calories   5.3g fat   6.3g carbs    21.2g protein    1.9g sugar   

Enjoy!

Oriental Chicken Salad

Around our house, I'm always looking for salads that are tasty - and filling. Primarily, we eat salads as a side dish, but honestly I think salads deserve more credit. Not only are they usually healthy and filled with lots of fruits and veggies, but they are also packed with flavor. This salad is no exception to the rule. My dad's been perfecting this recipe for a few years and boy, its good! Don't be scared away by the list of ingredients - it's primarily your everyday green salad, topped with some oriental chicken and oil-based dressing. So yummy!

Oriental Chicken Salad

6 SERVINGS 

PREP: 15 minutes           COOK: 10 minutes            READY IN: 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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For the chicken:

• 2 boneless skinless chicken breasts, cut into 1/4 inch strips
• 1/4 cup soy sauce
• 3 tablespoons cornstarch
• 1 1/2 teaspoons grated ginger
• 2 cloves minced garlic
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 teaspoon roasted sesame oil

For the salad:

• 1 bag mixed greens (e.g. spring mix, hearts of roman, fresh spinach)
• 1 1/2 cups bean sprouts
• 3 stalks celery, 1/4 inch pieces
• 1 1/2 cups mushrooms, 1/4 inch pieces
• 2 carrots, grated
• Rice noodles

For the dressing:

• 1/4 cup rice vinegar
• 1/3 cup sugar
• 3 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1 cup vegetable/canola oil

DIRECTIONS

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1. Mix soy sauce, cornstarch, ginger, garlic, and pepper. Thoroughly marinade chicken in soy sauce mixture. (About 15 minutes)
2. Heat fry pan/wok with both oils on medium heat. 
3. Fry chicken, stirring to separate individual pieces for better coverage. (About 5 minutes or golden brown) Set aside.
4. Combine lettuce, sprouts, celery, mushrooms, and carrots. Set aside.
5. Mix vinegar, sugar, soy sauce, garlic powder, and oil for dressing.
6. Serve salad topped with chicken and drizzled with dressing. Top with rice noodles. 

NUTRITION FACTS

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    1/6th of salad and chicken with 2 tablespoons dressing    340 calories   24.2 g fat (4.9 saturated)   14.6 g carbs    17.3 g protein    6 g sugar   

Enjoy!