This Recipe is from “moms Kitchen handbook” and is so quick, tasty and simple and really filling.
BROWN SUGAR BABY BOK CHOY WITH PORK AND TOFU
- 3 cloves garlic
- 2 teaspoons toasted sesame oil
- ¼ pound ground pork
- 2 bunches baby bok choy
- 2 tablespoons soy sauce
- 1 tablespoon seasoned rice wine vinegar
- 2 tablespoons brown sugar
- 1 to 2 pinches red pepper flakes
- 12 ounces firm tofu
- Cooked brown rice*
Set a large sauté pan or wok over medium heat. While the pan heats up, peel and chop the garlic. Drizzle the sesame oil in the pan and add the garlic. Saute for a minute, without letting it burn. Add the pork and cook, stirring as needed, until cooked through.
While the pork cooks, roughly chop the bok choy, being sure to remove the little wedge of core at the bottom. Put in a colander and rinse thoroughly. Give the colander a good shake to remove excess water.
Add the chopped bok choy to the pork and stir. Drizzle in the soy sauce, vinegar and brown sugar and continue to stir fry until the bok choy leaves are wilted, and the stems are tender, but not mushy. This is will happen in just a few minutes.
Cut the tofu into small cubes and add it to the pan along with the red pepper flakes. Stir gently just until the tofu is heated through. Remove from heat and serve with cooked brown rice.
Makes 2 to 3 main dish servings
2 cans of tuna
1 cup of wholewheat bread crumbs, (I usually make my own)
1 tsp dijon mustard
1/2 cup oats
fresh cilanto and parsley
1/2 chopped onion
1 glove garlic minced
pinch of chilli flakes
lemon juice ( a little squeeze!!)
Blend all the stuff together in a bowl with hands until firm, make sure tuna was drained well as you don’t want the burgers too moist.
Pop into the fridge overnight (i find they stay together perfectly if you refrigerate for at least 4 hours.
Then pop them on the pan and fry up slowly until they are brown and crispy, serve with salad and cous cous or whatever.
Cheap, simple and yum. Makes about 4 burger patties.