What is a person supposed to do when they have dietary issues around Diabetes, or even Celiac disease?
There are no hard and fast answers, (like people would have you believe,) but I can tell you one thing – you can still eat foods that make you excited to come to the dinner table. I am not qualified to tell you what to eat in order to make your health better, but given the set of criteria that is established to manage a disease like Diabetes, (or Celiac,) I can work within those guidelines to create mouth-watering food for you – that you would actually like to eat.
I present to you a dish that is near and dear to my heart. It is no secret that I love Asian inspired food – if you have been following this blog for a while, you probably know that I could eat my weight in rice, and still come back for more. Of course, I can’t do that anymore, but I can still have a portion that is suitable for my management. (1 cup for me at dinner.)
I have never been a fan of overly sweet sauces in so-called “Chinese” food, but I married a woman who likes her Chinese food the American way. In this case the sweetness of the mango and peppers compliment the caramelization of the pork – marry into symphony of yin/yang – sweet and sour, if you will. It’s the best of both worlds – I get my savory part, and she gets her sweet. I guess that is why we are so great together.
Pork, Mango and Peppers Stir Fry
Nutrition Facts: Serving size: 1/4 of a recipe
Calories 305, Total Carbohydrates 26g, Fiber 5g, Sugar 12.5g, Protein 19.5g
- 3 pork chops, bone in
- 3 tablespoons Ponzu sauce (or regular soy sauce will do)
- 3 tablespoons Shao Xing (or brandy)
- 3 tablespoons orange juice
- 3 tablespoons peanut or grapeseed oil, divided
- 1 onion, peeled, sliced thinly
- 1 carrot, peeled, sliced paper thin
- 2 ribs celery, sliced paper thin
- 1 clove garlic, minced
- 1 tablespoon grated ginger *
- 1 green pepper, cut into 1/2 inch cubes, (or sliced)
- 1 yellow pepper, cut into 1/2 inch cubes, (or sliced)
- 1 mango, peeled, cubed
- 1 teaspoon cornstarch
- 2 limes, halved
- 1/2 cup green onions, sliced
- Sprigs of coriander (cilantro)
- Remove bone from pork chops; reserve for making rice. Cut pork into 1/2 inch cubes.
- Combine cubed pork with Ponzu sauce, Shao Xing, and orange juice; allow to marinate for 15-20 minutes.
- Heat 2 tablespoons of oil in a wok over medium-high heat until you can see the oil shimmering. (Careful that it is not smoking – your heat is too high then!) drain the pork; reserve the marinade.
- Stir fry the pork in small batches – quickly, allowing the pork to brown on all sides. Don’t be afraid to let it cook – unless you enjoy pasty white pork. The idea is to get a good color on the meat to build some flavor into the dish by caramelized the marinade.
- Remove the pork onto a serving dish so it can rest; continue stir frying the rest of the pork until it is all done. Wipe the wok clean.
- Add remaining oil; heat until shimmering. Stir-fry onion until soft and just starting to brown. Add carrots and celery, stir-fry until just getting soft. Add garlic and ginger; cook for 1 minute.
- Add peppers, mango, and reserved pork and stir-fry until the peppers begin to soften.
- Mix reserved marinade with cornstarch until soft and silky. Add to the wok and move the mixture around quickly so the sauce coats everything. It will take a minute for the cornstarch to thicken up, so make sure you are stirring it into the mixture, or you will end up with a lumpy, clumpy sauce.
- Serve over jasmine rice garnished with chopped green onions, coriander, and a half lime.
*Hint: Keep ginger in freezer and use micro plane to grate. You don’t even need to peel it!
What is your favorite stir-fry dish? Let me know in the comments!
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