Friday, March 15, 2013

Stir Fry Pork and Buckwheat Noodles

It's nice to be back ... I'm still recovering from a nasty cold. It's been weeks of chicken soup and take out! By comparison, here's a quick meal that's healthy and uses several healthy food choices.


1 tsp coconut oil
2 tsp minced ginger
1/2 tsp minced garlic
6 oz pork tenderloin, cut into 1/4" slices across the grain
1/2 cup shopped onion
1/2 cup chopped red pepper
2-1/2 cups sliced bok choy or kale
1 cup pineapple chunks, fresh or canned
1 pkg buckwheat noodles
1 tsp low sodium soy sauce
1 Tbs hoisin sauce
1 tsp sesame oil
1 Tbs water, if needed
sprinkles of dark and light sesame seeds

Directions: Prepare ingredients by slicing pork, and chopping remaining fruits and vegetables. Heat coconut oil in a large saute pan, or wok, over medium high heat on the stove top. Add the ginger and garlic, then the pork. Cook the pork until it loses its pink color. Push to the sides of the pan. Add the onion, red pepper and bok choy or cabbage. Cook about 3 minutes, until the cabbage turns a bright green. Add the pineapple and buckwheat noodles. Use a fork or chopsticks to break the noodles apart. Add the soy sauce, hoisin sauce, and sesame oil. Add the water if the mixture seems dry or sticks to the pan. Stir the mixture until it is hot. Serve on plates, topped with sprinkles of sesame seeds.

Stealthy Cooking Tip: Buckwheat noodles are an amazing noodle. Buckwheat is delicious, full of fiber and B-vitamins. Many noodles are gluten free, though check the packaging, the ones I bought had some wheat mixed in with the buckwheat. Deep green vegetables, like bok choy or kale, are also high in fiber and rich in vitamins. I used bok choy in this recipe, and would slice the leaves much thinner next time. That way, they would blend in to the dish easier, and wouldn't taste so "healthy" to one of my picky-eating family members.

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