May 8

May 8 Asian Pork and Bok Choy Bowls

After Cinco de Mayo last week and those awesome Mexican inspired recipes, I want to take you somewhere in the complete opposite direction - Asian!

This is a recipe makeover from a Cooking Light recipe that I was instantly drooling over. I love to take recipes and make updates to be Whole30 compliant so I can enjoy them anytime I want. I added additional vegetables to make it even healthier and more filling, while keeping it low carb with our favorite - cauliflower rice. We love bok choy and are always trying to find different recipes with it. If you can't find the baby ones, use a big one and chop it down! Let's be honest for a minute though. Our kids don't really dig bok choy so adding additional vegetables helped me feel better about them leaving this green on their plates.

Asian Pork and Bok Choy Bowls

Inspired by Cooking Light

1/2 cup compliant chicken stock
3 tablespoons coconut aminos
4 small dates
2 tablespoons rice vinegar + 1 tablespoon rice vinegar
1 tablespoon Chinese Hot Mustard (check the ingredients for sugar, weird additives, and wheat)
2 teaspoons Arrowroot Starch
1/2 teaspoon red pepper flakes
1 pound ground pork
4 baby bok choy, quartered lengthwise
12 oz pack broccoli slaw mix
2 tablespoons toasted sesame oil
2 teaspoons Everything but the Bagel seasoning
Salt and pepper
12 oz Cauliflower Rice

- Preheat oven to 400. Drizzle a little sesame oil on the bok choy, season with a little salt and pepper, and place on a baking sheet. Bake for about 10-12 minutes, until there are some crispy bits

- Pour the chicken stock and coconut aminos into a food processor with the dates, blend until smooth.

- Add the date mixture to a small bowl and whisk in 2 tablespoons rice vinegar, hot mustard, Arrowroot, and red pepper flakes, set aside.

- Spray a large skillet with non-stick spray, heat to medium-high heat, add the pork, season with a little salt and pepper and brown.

- Add the broccoli slaw to the pan and saute until the slaw is slightly cooked. Add the sauce, stir, and simmer. Add the toasted sesame oil and stir.

- Saute the cauliflower rice in a pan and splash another tablespoon rice vinegar.

- Plate with cauliflower rice, top with the pork, and a couple bok choy. Sprinkle with the Everything but the Bagel seasoning or sesame seeds. Enjoy!!!