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Catherine Alaniz-Simonds
Oriental pork chop with bok choy and cashew nuts
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Ingredients
Directions
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Cook the rice. Heat half of the oil in a stir-frying pan in the shoulder chops.
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Add half of the garlic, red pepper and half of the ginger. Pour 125 ml of soy sauce and stir fry for 8-10 minutes.
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Heat the rest of the oil in another pan and stir fry the paksoi for 3-4 minutes.
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Add the rest of the ginger, garlic, soy sauce and lime zest and juice.
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Heat for 1-2 minutes and mix in the cashew nuts. Scoop with the chop on the rice.
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Nutrition
875Calories
Sodium0% DV0g
Fat63% DV41g
Protein88% DV44g
Carbs26% DV79g
Fiber0% DV0g
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