Oodles of crunchy and colourful Ontario vegetables are spooned over soba noodles. Soba noodles are buckwheat and wheat noodles with a slight nutty flavour.
- 8 oz (250 g) Ontario Pork Tenderloin or Boneless Pork Loin Chops
- Pinch each salt and pepper
- 4 small Ontario Bok Choy
- 8 oz (250 g) soba noodles or whole wheat spaghetti
- 2 tbsp (25 mL) vegetable oil
- 1 Ontario Onion, diced
- 1 clove Ontario Garlic, minced
- 1 tbsp (15 mL) minced fresh gingerroot
- 2 Ontario Carrots, thinly sliced diagonally
- 1 Ontario Sweet Red Pepper, julienned
- 2 cups (500 mL) small Ontario Broccoli Florets
- 1 cup (250 mL) sliced Ontario Mushrooms
- 1 cup (250 mL) sodium-reduced chicken broth
- 2 tbsp (25 mL) sodium-reduced soy sauce
- 1 tbsp (15 mL) chili garlic sauce
- 2 Ontario Green Onions, thinly sliced
- 1/3 cup (75 mL) fresh Ontario Coriander Leaves
Cut pork into thin strips; season with salt and pepper. Cut leafy ends off bok choy and slice leaves thinly; cut stem ends in half lengthwise and slice (keep separate from leaves). Set aside.
Bring large pot of water to boil; cook soba noodles according to package directions until tender. Drain well, briefly rinse and divide among wide soup bowls.
Meanwhile, in large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Stir-fry pork until no longer pink, about 2 minutes. Transfer to plate.
Add remaining oil to skillet; stir-fry onion, garlic, ginger, carrots and red pepper for 3 minutes. Add stem ends of bok choy, broccoli, mushrooms; stir-fry for 2 to 3 minutes.
Stir together broth, soy sauce and chili garlic sauce; stir into skillet along with pork and bok choy leaves. Cook until vegetables are tender-crisp and bright in colour, 1 to 2 minutes. Remove from heat.
Garnish: Sprinkle with green onions and coriander; divide mixture among bowls.
- PROTEIN: 18 grams
- FAT: 7 grams
- CARBOHYDRATE: 40 grams
- CALORIES: 290
- FIBRE: 3 grams
- SODIUM: 608 mg