THUNDER BAY – Food – Foodland Ontario has taken a Filipino take on a number of recipes this month. In Northwestern Ontario, there are a growing number of diverse foodies who are making the gastronomic food trails in our region increasingly exciting. Here is a recipe that sounds really tasty.
Serve this delicious and saucy Filipino dish over rice.
Preparation Time: 15 minutes
Cooking Time: 50 minutes
1 tbsp (15 mL) vegetable oil
750 g Ontario Pork Tenderloin, cut into 1-inch (2.5 cm) pieces
1/2 tsp (2 mL) each salt and pepper
1 Ontario Onion, thinly sliced
3 cloves Ontario Garlic, minced
1 tsp (5 mL) each ground ginger and chili powder
4 cups (1 L) 1-inch (2.5 cm) cubes Ontario Butternut Squash
1 tbsp (15 mL) sodium-reduced soy sauce
1 can (400 mL) light coconut milk
1 cup (250 mL) sodium-reduced beef broth
1 pkg (227 g) Ontario White Button Mushrooms, quartered
12 oz (375 g) Ontario Baby Bok Choy, sliced in half lengthwise
In a wok or large skillet, heat oil over medium-high heat. Season pork with salt and pepper. Stir-fry pork in batches, until dark brown, about 8 minutes, adding more oil as needed. Remove pork with a slotted spoon to plate, leaving fat in the pan.
Add onion, garlic, ginger and chili powder to wok; stir-fry until onions are softened, about 2 minutes. Stir in pork and squash. Add soy sauce, coconut milk and broth to wok; bring to boil. Reduce heat; cover and simmer over low heat until pork and squash are very tender about 20 minutes. Add mushrooms and bok choy, cook, covered until tender, about 5 minutes. Serve over rice.
PROTEIN: 24 grams
FAT: 8 grams
CARBOHYDRATE: 14 grams
FIBRE: 2 grams
SODIUM: 310 mg