Everyday Food - Martha Stewart Living Magazine [44]
2 While the rice is cooking, make the glaze: Stir together honey, soy sauce, and ginger in a small bowl; season with salt and pepper.
3 When grill is hot, lightly oil grates. Season pork chops on both sides with salt and pepper. Grill pork until an instant-read thermometer inserted in center (avoiding bones) registers 145°F, 5 to 7 minutes per side. Brush pork with glaze, and grill 30 seconds more per side. Transfer pork to a plate to rest.
4 In a bowl, drizzle bok choy with sesame oil. Season with salt and pepper, and toss to coat. Grill until lightly charred on both sides and leaves begin to wilt, 1 to 3 minutes. Transfer to plate with chops. Serve pork and bok choy with seasoned rice alongside.
PER SERVING: 592 calories; 16.4 grams fat; 50.8 grams protein; 65.2 grams carbohydrates; 9 grams fiber
If you can’t find baby bok choy, use 2 heads regular bok choy: Cut it into uniform pieces, and then quickly sauté before grilling.
MOO SHU PORK
Using store-bought flour tortillas in lieu of homemade pancakes makes it easy to replicate this Chinese take-out favorite in your own home. Hoisin sauce, sold in most grocers’ Asian-food section, replaces the traditional (and harder-to-find) plum sauce.
SERVES 4 PREP TIME: 45 MINUTES TOTAL TIME: 45 MINUTES
4 teaspoons vegetable oil, such as safflower
4 large eggs, lightly beaten
1 pork tenderloin (about 1 pound), trimmed of excess fat, halved lengthwise and thinly sliced crosswise
2 tablespoons cornstarch
Coarse salt and freshly ground pepper
1 pound shiitake mushrooms, stems removed, caps thinly sliced
2 tablespoons minced peeled fresh ginger
½ head napa cabbage (½ pound), shredded
5 scallions, trimmed and thinly sliced
⅓ cup soy sauce
¼ cup rice vinegar (unseasoned)
8 flour tortillas (6-inch size), for serving
Hoisin sauce, for serving
1 In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook, without stirring, until just set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll into a log, and slice crosswise into ¼-inch-wide strips.
2 Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. Wipe skillet clean with paper towels, and heat remaining 3 teaspoons oil over medium-high. Add pork, and cook until browned on one side, 4 to 5 minutes (pork will finish cooking later); transfer pork to a plate.
3 Add mushrooms and ginger to skillet; season with salt and pepper. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage is wilted and pork is cooked through, 2 to 3 minutes.
4 Hold each tortilla with tongs and heat over a gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, and heat in a 375°F oven.) To assemble, spread center of a tortilla with a thin layer of hoisin sauce; top with moo shu filling, and roll up. Serve extra hoisin sauce on the side.
PER SERVING: 348 calories; 13.8 grams fat; 36.9 grams protein; 19.7 grams carbohydrates; 4.1 grams fiber
PORK PAPRIKA
Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic. Buttered egg noodles, the traditional accompaniment, soak up the spicy, creamy sauce.
SERVES 4 PREP TIME: 15 MINUTES TOTAL TIME: 25 MINUTES
Coarse salt and freshly ground pepper
8 ounces wide egg noodles
1 tablespoon unsalted butter, cut into pieces
1 pork tenderloin (about 1 pound), trimmed of excess fat, halved lengthwise, then cut crosswise into 1-inch-thick pieces
2 tablespoons sweet paprika
2 tablespoons olive oil
1 onion, finely chopped
1 can (14 ounces) whole peeled tomatoes in juice
¼ cup water
½ cup sour cream
Fresh flat-leaf parsley leaves, torn, for garnish (optional)
1 Bring a large pot of water to a boil; add a generous amount of salt. Cook noodles until tender according to package instructions; drain, and return