Chef Rob makes a delicious Pork Stir Fry with a Bok Choy Salad. Registered Dietician Rebecca Turner will show you how to toss together a Panzanella salad. On our Down on the Farm segment, we will learn how Community Supported Agriculture works, and our guest is Jeff Good, Managing partner of Bravo, Broad Street and Sal and Mookies restaurants.

Recipes

PORK STIR FRY

Ingredients:
½ tspn sesame oil
1 tbspn veggie stock no salt no fat
5 oz pork loin trimmed with no fat
1 tbspn julienne red bell pepper
1 tbspn yellow bell pepper
1 tbspn green bell pepper
1 tbspn minced garlic
¼ tspn crushed red pepper
2 tbspn julienne onion 
2 tbspn julienne carrots
1 tbspn low salt soy
1 tbspn red chile peppers
1 tbspn peanuts
1 tbspn white wine dry
1 tspn black pepper
1 tspn all spice
1 tbspn diced cilantro

PORK STIR FRY PREPARATION
Heat large skillet and spray zero fat.  Add sesame oil and brown pork loin.  Add garlic, red pepper, black pepper, julienne onion, carrots, ½ of cilantro, soy and all spice.  Toss frequently and completely.  Remove from heat and add peanuts, remaining cilantro and chile peppers (preferably Szechuan)

VEGETABLE LO-MEIN 

Ingredients: 
5 tbspn daikon spiral cut (if not available use turnip)
1 tbspn minced garlic
1 tspn black pepper
1 tbspn vegetable stock no salt no fat
1 tbspn julienne onion

VEGETABLE LO-MEIN PREPARATION
Carefully spiral cut daikon (turnip root) and hold.  Spray pan with zero fat and place garlic, pepper, onion and daikon.  Deglaze with stock after cooking 4 minutes and hold in pan.

BOK CHOY SALAD WITH CILANTRO, ONION, AND TOMATO

Ingredients:
5 tbspn bok choy and separate into green and white:  julienne white and cut green into 2 inch squares
Zero fat spray
½ tspn sesame oil
1 tbspn cilantro
1 tspn garlic minced
2 tbspn sliced onion
2 tbspn sliced tomato or radish if available
1 tspn rice wine vinegar
1 tspn black pepper
¼ tspn all spice
1 tbspn veggie stock no salt no fat
1 tbspn green onion diced
1 tbspn white wine

BOK CHOY SALAD PREPARATION
Heat saute pan and spray with zero fat.  Place white portion of bok choy, tomato and onion in pan with garlic, all spice, pepper and lightly brown and deglaze with wine.  Remove from heat and place in large mixing bowl.  Add all other ingredients and mix well tossing frequently.  Hold on side.

PLATE PRESENTATION:  Place lo-mein under pork stir fry showing strings of “pasta” around the edges.  Place bok choy salad on sides of plate and serve.