Asian grilled pork skewers with garlic greens
- 8 wooden skewers, pre-soaked in cold water
- 1 ½ tablespoons tamari
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 600g pork loin steaks, cut in 2cm chunks
- 1 large red onion, cut in wedges
- 1 bunch choy sum, trimmed
- 1 long red chilli, deseeded, finely chopped
- 4 cloves garlic, thinly sliced
- 150g snow peas, trimmed
- 1 bunch baby bok choy, trimmed
- 2 cups green beans
- 3 cups steamed basmati rice
1 Combine 1 tablespoon tamari with 1 tablespoon mirin and 1 teaspoon sesame oil in a shallow, non-metallic container. Add pork, toss to coat, cover and set aside in fridge to marinate for at least 30 minutes.
2 Thread marinated meat and onion onto prepared skewers. Spray a chargrill pan with oil and place over a high heat. Chargrill skewers for 6-8 minutes, turning regularly, until golden and just cooked through.
3 Meanwhile, remove stems from choy sum and cut stems in half lengthways. Cut leaves in half. Place a large wok over a high heat and spray with oil. Add chilli and garlic and stir-fry for about 20 seconds. Add choy sum stems and snow peas and stir-fry for 2 minutes. Add choy sum leaves, bok choy and beans and stir-fry for 2 more minutes or until vegetables are bright-green and tender-crisp.
4 Combine the remaining tamari, mirin and sesame oil and drizzle over vegetables. Serve pork skewers with greens and rice.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 2g
Dietary fibre 4g
For a satisfying spring salad, try combining any leftover Asian greens with cooked rice noodles.
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