Sweet-Ginger Glazed Pork with Steamed Rice and Bok Choy

Name: Sweet-Ginger Glazed Pork with Steamed Rice and Bok Choy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 pound pork tenderloin (thinly sliced into ribbons); 1.5 cup sushi rice (uncooked); 2.25 cup water; 0.25 cup gluten-free tamari; 2 tablespoon mirin; 2 tablespoon fresh ginger (finely grated); 1 tablespoon maple syrup (pure); 1 tablespoon toasted sesame oil; 4 head baby bok choy (halved lengthwise); 0.5 cup scallion greens (green tops only, chopped)

Tender ribbons of pork tenderloin gently simmered in a savory ginger tamari glaze, served with steamed white rice and tender baby bok choy.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Japanese
Difficulty: Easy
Cost: $6.65/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-FODMAP
High-Protein
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie

Ingredients

1 pound pork tenderloin (thinly sliced into ribbons)
1.5 cup sushi rice (uncooked)
2.25 cup water
0.25 cup gluten-free tamari
2 tablespoon mirin
2 tablespoon fresh ginger (finely grated)
1 tablespoon maple syrup (pure)
1 tablespoon toasted sesame oil
4 head baby bok choy (halved lengthwise)
0.5 cup scallion greens (green tops only, chopped)

Instructions

Rinse sushi rice in cold water until water runs clear. Combine with 2 1/4 cups water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let rest covered off heat for 5 minutes.
Place baby bok choy halves in a steamer basket over boiling water, cover, and steam for 4 to 5 minutes until tender-crisp and bright green. Set aside.
Whisk gluten-free tamari, mirin, grated fresh ginger, maple syrup, and toasted sesame oil in a small bowl.
Heat a large skillet over medium-high heat. Add the sliced pork tenderloin and sauce mixture together, simmering actively for 5 to 6 minutes while turning the pork until the meat is cooked through (145 degrees F) and the sauce forms a glossy glaze.
Divide warm sushi rice among bowls, top with glazed ginger pork and steamed baby bok choy, and finish with chopped scallion greens.

Notes

Slicing pork tenderloin when slightly firm from the freezer makes cutting uniform, paper-thin ribbons very simple.

Nutrition (per serving)

Calories: 492
Protein: 31.8 g
Carbohydrates: 72.5 g
Fat: 7.5 g
Fiber: 3.4 g
Sodium: 1161 mg
Saturated Fat: 2 g
Sugar: 6.2 g
Cholesterol: 75 mg