Wednesday, November 4, 2015

Pork No Mein

Another day in Paris we went to the Louvre for almost 5 hours (see pics below) and saw some amazing history and art.  Of course I was blown away at how huge the Louvre is and how we could have easily spent another 10 hours there and still not have seen all the art we wanted to, but again with only a limited time in Paris we had to choose wisely.  That is definitely a pretty part of Paris with the canal and it was much cleaner than where we were staying in the 18th quarter.  After the Louvre we went and tried escargot for the first time, I absolutely loved it but I can't say the same for can tell how he felt in the picture below.  I wish I had gotten more at some point but I guess I will just have to try it here in America and see if it is up to par.  I've been trying to eat pretty healthy since we got back from Europe because even though the food was amazing it is a big transition for your stomach to have that many varying rich food and I kind of needed to reset.  I adapted this recipe last week and it was a wonderful alternative to Pork Lo Mein.  Enjoy!

Serves 4

The Ingredients
4 Tbsp. wheat-free tamari
2 Tbsp. almond butter
1 Tbsp. honey
2 tsp. rice vinegar
2 garlic cloves
2 tsp. sesame oil
1 tsp. chili-garlic sauce
couple grinds of fresh ground pepper
2 lbs. boneless pork chops, cut into strips or chunks
1 small head of cabbage, sliced as thinly as possible
1 carrot, quartered lengthwise then diced
1 onion, cut in half lengthwise then into thin slivers
5 mushrooms, cut in half then sliced thinly
Olive oil

The Process
1) Make sauce: Place tamari, almond butter, honey, rice vinegar, garlic, sesame oil, chili-garlic sauce, and some salt and pepper in a food processor or blender and process until smooth.

2) Preheat large skillet or wok over medium-high heat. Add some olive oil and pork, stirring. When one side is beginning to brown, add all the veggies, continuing to cook until cabbage is softened and onion is translucent, about 5-6 minutes. Add sauce and stir to combine, until sauce is heated through. Serve it up!

No comments:

Post a Comment