Recipe: Thai-Style Pork Wraps

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Weeknight meals tend to be a slippery slope in our house: The best laid plans often devolve into snacking — or worse, dining out — unless we inoculate ourselves in advance with simple, quick recipes and easily-accessible ingredients.

This dish is just that — basically a one-pan meal that’s packed with protein and veggies, yet still full of decadent flavor. Make it early in the week, so you can re-purpose leftovers for lunches over rice or with noodles.

Thai-Style Pork Wraps 

(Recipe adapted from Better Homes & Gardens)

Ingredients: 

  • 1 can unsweetened coconut milk
  • 1/2 cup fresh cilantro, washed and chopped
  • 1/2 cup reduced sodium soy sauce
  • 2 limes, one juiced & one cut into slices
  • 2 Tbsp grated ginger
  • 1 Tbsp minced garlic
  • 1 Tbsp lemongrass paste
  • 1 tsp red curry paste
  • 1 lb boneless pork loin, cut into bite-sized pieces
  • 1 Tbsp coconut oil
  • 1 cup sliced fresh green beans
  • 2 cups shredded carrots
  • 1 head Napa cabbage
  • Extra cilantro for garnish

Directions: 

  1. In a large mixing bowl combine the coconut milk, cilantro, soy sauce, lime juice, ginger, garlic, lemongrass and curry paste. Add pork; toss to coat, and set aside.
  2. Heat coconut oil in a very large skillet over medium-high heat. Add meat mixture. Cook for 5 minutes. Add green beans. Cook and stir for another 5 minutes or until crisp-tender and until pork is just slightly pink, stirring occasionally. Add carrots just before serving.
  3. To serve, top cabbage leaves with pork mixture. Garnish with additional cilantro and serve with lime wedges.

Here’s a look at the process: First, wash & prepare all the vegetables (time-saving tip: I cut some corners on prep time and bought a bag of pre-shredded carrots).

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Instead of a skillet, we used our favorite wok from the famous Wok Shop in San Francisco’s Chinatown.

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Serve it up, making sure to garnish with a scoop of yummy sauce from the pan, and enjoy!

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How do you ensure your weeknight meals are healthy? 

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