pevers96080 Garlic Pork with Sugar Snap Peas Over Kale Ginger Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 435.1
- Total Fat: 15.9 g
- Cholesterol: 88.0 mg
- Sodium: 1,620.4 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 2.1 g
- Protein: 37.2 g
View full nutritional breakdown of pevers96080 Garlic Pork with Sugar Snap Peas Over Kale Ginger Rice calories by ingredient
Introduction
Pretty good dish, good amount of food for the points, very tasty, fairly simple to make Pretty good dish, good amount of food for the points, very tasty, fairly simple to makeNumber of Servings: 4
Ingredients
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16 oz Pork chop thin sliced boneless
1 tbsp Garlic powder
1 tsp Kosher Salt (by 65PLUS1)
1 tbsp Argo 100% Pure Corn Starch
4 fl oz Water, tap
1.5 cup Sugar Snap Peas (Trader Joe's), fresh 2/3 cup=85 g
2 cup Fresh Kale Greens
1 fl oz Water, tap
2 cup Minute Rice Instant White Rice (1/2 Cup Dry = 1 Cup Prepared)
56 grams Ginger Root
2 tbsp Kikkoman Soy Sauce
1 tbsp Kikkoman Soy Sauce
Directions
Notes about ingredients: It's one pound of boneless pork chops cut into strips, 1-2 cups of Sugar snap peas, 1/2 Lb. Kale leaves, stems removed, chopped small, 1 inch of ginger root.
This is two recipes, one the pork and snap peas, the other the Kale Ginger Rice it's served over
For the Pork Dish:
Cut the pork chops into small strips and toss with garlic powder and salt to coat; set aside. Heat a large skillet over medium-high heat and spray with cooking spray. Add the garlic and salt coated pork and brown. Some of the garlic will stick to the bottom of the pan, that's OK. We will be deglazing later to get all that flavor up. While the pork is browning, whisk the corn starch, water and soy sauce together. Once there is no more pink visible on the pork, add the snap peas and cook for 1-2 minutes. Add the corn starch/soy sauce mixture and toss everything, scraping the bottom to get all the brown bits. It should immediately start to thicken. If it gets too thick, just add a splash of water. Lower everything to a simmer and prepare the Kale Ginger Rice. For the Rice: Spray a non-stick skillet with cooking spray and pre-heat pan over medium-high heat. Add the kale and water, let it wilt. Once the kale deepens in color and the water evaporates (1-2 minutes) add the (cooked) rice and mix everything together. Grate the ginger root into the skillet and mix in the soy sauce. Serve approximately one coop of the pork dish over 1 cup of the rice.
Serving Size: Makes four servings
This is two recipes, one the pork and snap peas, the other the Kale Ginger Rice it's served over
For the Pork Dish:
Cut the pork chops into small strips and toss with garlic powder and salt to coat; set aside. Heat a large skillet over medium-high heat and spray with cooking spray. Add the garlic and salt coated pork and brown. Some of the garlic will stick to the bottom of the pan, that's OK. We will be deglazing later to get all that flavor up. While the pork is browning, whisk the corn starch, water and soy sauce together. Once there is no more pink visible on the pork, add the snap peas and cook for 1-2 minutes. Add the corn starch/soy sauce mixture and toss everything, scraping the bottom to get all the brown bits. It should immediately start to thicken. If it gets too thick, just add a splash of water. Lower everything to a simmer and prepare the Kale Ginger Rice. For the Rice: Spray a non-stick skillet with cooking spray and pre-heat pan over medium-high heat. Add the kale and water, let it wilt. Once the kale deepens in color and the water evaporates (1-2 minutes) add the (cooked) rice and mix everything together. Grate the ginger root into the skillet and mix in the soy sauce. Serve approximately one coop of the pork dish over 1 cup of the rice.
Serving Size: Makes four servings
