A versatile sweet, peppery pork dish
| • | A smart approach to grocery shopping |
By Bonnie S. Benwick
Washington Post
| |||
 |
|
||
Think of this lightly sauced pork-and-spinach mixture as the basis for several different meals. The original recipe calls for it to be rolled inside thin "crepes" made from an egg substitute (1/2 cup to make 4 crepes, quick-ly fried in a nonstick crepe or saute pan). Instead, the mixture could be served over steamed, diced sweet potato or brown rice; alongside stir-fried baby bok choy or snow peas and garlic; or wrapped inside warm flour tortillas, Vietnamese rice paper rounds or cool lettuce leaves.
The addition of brown sugar is just for a little contrasting sweetness to play off the crushed red pepper flakes and was not part of the original recipe; it can be eliminated or use brown sugar Splenda. This recipe was adapted from "The New Family Cookbook for People With Diabetes," from the American Diabetes and American Dietetic Associations (Simon and Schuster, 2007).
PACIFIC RIM PORK
Finely chop the garlic; lightly grease a large skillet with nonstick cooking oil spray and place over medium heat. When it is hot, add the garlic, ground pork and crushed red pepper flakes. Cook for 5 minutes, until no pink remains, stirring to break up clumps and distribute the seasoning evenly. Transfer the pork to a plate while you wipe out the skillet.
Return the cooked pork to the skillet over medium heat and add the spinach; cook, stirring, for 1 to 2 minutes, until the greens have just wilted.
Meanwhile, combine the cornstarch, water and soy sauce in a small cup. Add to the pork-spinach mixture and cook, stirring, for 1 to 2 minutes, until the mixture has thickened slightly. Taste and add the brown sugar, if using, stirring to combine. Remove from the heat; add to whichever plate preparation you've chosen and serve hot or warm.
Makes 4 servings.
