8 ounces carrot, halved lengthwise and cut into (3-inch) pieces
1 (14-ounce) can fat-free, less-sodium chicken broth
1 garlic clove, sliced
4 baby bok choy, halved
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with pepper and salt. Add pork to pan; cook 3 1/2 minutes on each side or until the pork is done. Remove from pan; keep warm.
Add onions and next 6 ingredients (through garlic) to pan. Bring to a simmer. Cook 6 minutes. Arrange bok choy in a single layer over carrot mixture. Cover, reduce heat to medium, and cook 4 minutes or until bok choy is tender. Stir in cilantro and juice. Cut each pork chop into (1/2-inch-thick) slices. Spoon 1/2 cup vegetable mixture into each of 4 shallow bowls; top each serving with 3 ounces pork.
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I actually doubled the broth and vegetables and served like a soup/hot pot over the noodles. Also used savoy cabbage in place of bok choy. The broth tastes wonderfully delicate and complex for so few ingredients - a keeper. Perfect for a cold night.
The whole family thought it was awesome. This is definitely one to make again. We've never cooked with lemon grass before; were we pleasantly surprised how wonderfully flavorful this dish was. We served it with rice and it was perfect! Enjoy!
First time usually make more or less to recipe, but for this substituted pork tenderloin because it was less expensive. Cut meat into strips before cooking rather than after. Substituted rind from one whole lemon for lemongrass because Whole Foods was out! Everything else per recipe. Pretty good, no complaints. Far better was the recommended ginger-macadamia nut desert, made with sugar-free vanilla. Served that with small slices of David Glass pumpkin cheesecake. Incredibly good -- everyone thought that was amazing.
I found the sauce very tasty but a little watery so I added a TBSP of whole wheat flour to thicken it up. I also omitted the carrots. But otherwise made recipe as is with soba noodles and found it very good. Next time I would try chicken with a little more seasoning though. As well I notice that other commenters couldn't find soba noodles. I think that whole wheat spaghetti or linguine would substitute equally well for the soba taste. Served with a side salad and that was generous enough. Will definitely make again.
I made this as is except that I had to substitute brown rice for the soba noodles since I couldn't find them at my local grocery store. I thought the dish lacked flavor although it smelled nice while it was cooking. The vegetable mixture was very liquid-y. I initially poured it all over the rice but then it seemed almost soupy so I drained a lot of the juice. The pork lacked flavor with only salt and pepper as the seasoning. May try again but would season the pork more and maybe try to find soba noodles. Perhaps they add another dimension to the recipe.
Nice quick dish; used boneless chicken breasts as that was what I had available. No lemongrass either, but gave an extra bit of lime and garlic more to our tastes. Would have loved over noodles, but used brown rice. Added 1/2 yam that I had sitting around & needed to be used, really liked that flavor. Served with sno peas and chili garlic sauce.
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