Sticky Pork with Asian Greens

The kids get excited about any dish that has the word "sticky" in it's name so there was no surprise that when they saw this on my menu planner for the week they were waiting with anticipation for dinner that night.

Concerned a little that this dish would be overpoweringly sweet I was pleasantly surprised by the balanced elements of the flavours. This was a impressive dish that we enjoy on it's own but squeezing the lime juice on it was nice also. It could be served with steamed rice (don't forget to add addition ProPoints for the rice).

Sticky Pork with Asian Greens
(recipe adapted from Women's Weekly Winter Favourites)

Serves: 4
ProPoints per serve: 9

2 tablespoons hoi sin sauce
2 tablespoons dark soy sauce
1 tablespoon honey
1 tablespoon brown sugar
2 teaspoons dry sherry
1 teaspoon five spice powder
3 cloves garlic, crushed
600 grams lean pork, diced
2 tablespoons peanut oil
1 head of broccoli, cut into florets
3 bunches baby bok choy
4 spring onions, cut into 4 cm lengths
1 lime, quartered

Place hoi sin sauce, soy sauce, honey, brown sugar, five spice powder and Garlic in a large bowl, mix well. Add pork and toss to ensure pork is covered.

Steam or microwave broccoli until just tender.

Heat oil in a work, stir fry pork in batches, until browned all over.

Return pork to the work, stir fry until pork is cooked. Add bok choy and broccoli, stir fry unti boy choy is slightly wilted.

Remove from heat, stir in the onions.

Serve with lime wedges and steamed rice, if desired.

(click here for a printable version of the recipe)

"Cheats" Steamed Asian Greens

I love going to Chinese Restaurants and ordering the Asian Greens, in fact I can normally eat a plate of those and be satisfied. But to be honest I don't really have the time to put into the steaming, wok tossing or grilling that is required for some traditional recipes no matter how much I love the dish's flavour.

Don't get me wrong, I have made these the authentic way but for time and ease this, I believe is the next best thing!

You can also be adventurous with the types of vegetables and with the dressing, I use the kecap manis as I like the sweetness against the vegetables, and you could even sprinkle with toasted sesame seeds, etc.

So last night, we had Hoisin Braised Pork Chops, steamed rice and my version of Steamed Asian Greens.

Steamed Asian Greens

Serves: 4

Points per serve: 1

4 small baby bok choy

1 bunch broccolini

4 tablespoons kecap manis

Trim broccolini stalks. Rinse bok choy and cut in half lengthwise.

STOVE TOP: Place steamer of a saucepan of boiling water. Add broccolini, cover and steam for 3 - 4 minutes or until almost tender. Remove lid and add bok choy. Replace lid and steam for a further 2 - 3 minutes or until bok choy is almost tender and wilted. DO NOT OVER STEAM.

MICROWAVE: In a large casserole dish with a few tablespoons of water. Add broccolini, cover with cling film and cook on high heat for 4 - 5 minutes or until almost tender. Carefully remove cling film and add bok choy. Replace cling film and cook on high for another 3 - 4 minutes or until bok choy is almost tender and wilted. DO NOT OVER COOK.

Remove to a serving platter and drizzle with kecap manis.

(Click here for a printable version of this recipe)