I do love Chinese food but its been off limits since I developed an allergy to soy. With the soy substitute I gave you last year on this blog, this is really delicious! It’s not quick but it is very easy to put together; takes longer to cut everything up then to cook. Do it in stages and use precut or frozen vegetables to make it even quicker.
Start by cutting into 1/2 inch pieces 1 pound of pork, chicken or tofu
Put the pork into a zip-lock bag with 1 tablespoon corn starch, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper [If you are allergic to corn, use 1 tablespoon tapioca or cassava flour or arrowroot]. Shake to coat all the pieces of pork and refrigerate for at least 1 hour.
While the pork is sitting, prepare your vegetables. I’m giving the list of what I used but feel free to use whatever veggies your family likes.
1/2 large onion sliced
2 celery stalks cut on a slant
2 baby bok choy sliced
1/2 cup grated or thinly sliced carrot
1 medium bell pepper sliced and seeded (you could cut into chunks if you prefer)
1 small can water chestnuts
1 tablespoon minced garlic
1 tablespoon minced ginger (be sure to mince it well because no one wants a big piece of ginger! Or you can buy pre-minced in a jar)
Mix the sauce together:
1/3 cup chicken or vegetable stock (use a little more if you’d like a saucier dish but increase the thickener as well)
1/4 cup rice vinegar
1/4 cup date sugar (or 1/4 teaspoon monk fruit powder, 1/4 cup agave or coconut nectar)
2 tablespoons soy substitute [See recipe under sauces and dressings or use can use coconut aminos]
1 tablespoon corn starch [or cassava or tapioca flour; I wouldn’t recommend using arrowroot because it will be very slimy]
Whisk together. Tip: Put the date sugar and corn starch in the bowl first and then the liquids. Set aside.
When the pork is ready, add 2 tablespoons olive or avocado oil to a large skillet (or if you have one use a wok). When hot, add the pork in individual pieces so that each one cooks individually. In other words don’t just dump the bagful into the skillet! Turn the skillet down to medium heat and let brown for about 1 1/2 minutes before turning. It will only take about another 1 1/2 minutes for the pork to cook through. Remove from the skillet.
And the vegetables and let cook for several minutes 2-3 before turning and then give them another 2-3 minutes covered so the celery, bok choy, and carrot soften. Remove cover and add the pork back in and stir to combine.
Add the sauce and stir until the sauce thickens. This should only take about 30 seconds. And its ready to eat! Serve over rice or quinoa, or noodles.