Introduction: SESAME PORK WITH CAULIFLOWER, SHIITAKE MUSHROOMS & SNOW PEA PODS IN a GLUTEN-FREE, SOY-FREE, TERIYAKI SAUCE

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About: I am a 82-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down the east coast of the United States from New York to Key West, and from …

This is a really healthy meal full of protein: Lean pork, fresh cauliflower florets, shiitake mushrooms, and snow pea pods cooked in a gluten-free, soy-free, teriyaki sauce. Serve them over rice or Quinoa along with the beverage of your choice.

Step 1: INGREDIENTS (for 2 Servings)

  1. 12 ounces lean raw boneless, skinless pork
  2. 1/2 medium-sized head of cauliflower, cut into florets
  3. 3 or 4 ounces fresh Snow Pea Pods (about 18 - 20 pods; more won't hurt)
  4. 4 ounces (or more) fresh Shiitake Mushrooms
  5. 1/4 large (1/2 small) red onion
  6. 1/2 teaspoon fresh ginger root, grated
  7. 3 or 4 cloves garlic, minced
  8. 1/4 teaspoon Chipotle or red pepper flakes (optional)
  9. 1/4 teaspoon Diamond Crystal Kosher Salt
  10. 2 TBS cooking oil; divided (I prefer 365's EVOO from California)
  11. 2 teaspoons Sesame Oil
  12. 3 TBS Coconut Aminos gluten-free, soy-free, Teriyaki Sauce
  13. 1/2 Cup No Salt Added Chicken broth or stock
  14. 2 teaspoons Cornstarch
  15. 1 TBS toasted Sesame Seeds

Step 2: MARINATE PORK

  • Mix together the 3 TBS of Coconut Aminos Teriyaki Sauce and 1 teaspoon of Sesame Oil in a medium sized-bowl. Cut the pork into bite-sized pieces, roughly 1/2" square, and add the pork pieces to the bowl. Mix thoroughly and marinate in the refrigerator for at least 1/2 hour. (This can be prepared ahead of time; just remember to remove the marinade from the refrigerator and let it warm up for about 20 minutes before using).

Step 3: PREPARE THE VEGETABLES

  1. Rinse cauliflower, cut into florets, pat dry & set aside.
  2. Rinse Snow Pea Pods, remove strings, pat dry, chop pods into 3 pieces (2 pieces - or halves - if small).
  3. Remove and discard stems from Shiitake Mushrooms; cut mushroom caps into thin strips about 2" long.
  4. Slice red onion into thin strips.

Place prepared vegetables on a paper plate or platter and set on side of stove, ready to cook.

  1. Smash, peel, and mince garlic cloves.
  2. Peel Ginger Root and grate (or mince with a sharp heavy knife),

Place garlic & ginger in a small bowl; add the salt (and pepper flakes if using) and add to vegetable plate.

Step 4: INSTRUCTIONS;

  1. Heat 1 TBS of cooking in a Wok or heavy non-stick skillet (cast iron is great) over medium-high heat.
  2. When oil is hot and just beginning to smoke, add the pork pieces (reserving the liquid for later use) and stir-fry for 3 to 5 minutes, or until the beginning to brown. Remove from pan and set aside.
  3. Remove pan from heat momentarily, wipe it dry, and add remaining TBS of cooking oil and 1 teaspoon of sesame oil.
  4. Stir 2 teaspoons of cornstarch to the reserved marinade; blend thoroughly, and set aside.
  5. As soon as oil is hot, add cauliflower florets, sliced mushrooms, and onions. Stir-fry over medium-high heat for about 3 minutes, or until some of the cauliflower florets begin to show some browning.
  6. Turn heat down to medium, add pea pods and spices and continue to stir-fry for another 2 minutes.
  7. Add the 1/2 cup of *chicken stock or broth to pan. Add pork pieces back to pan, stir to mix, cover pan and cook for 3 or 4 minutes, or until, cauliflower florets are tender (don't overcook them; I like mine slightly crunchy, but certainly not mushy)!
  8. When cauliflower is cooked the way you like - uncover pan, give a quick stir to the cornstarch/marinade blend and add it to the Wok. Stir until thickened; remove pan from burner.
  9. Serve immediately, topping each serving with toasted Sesame seeds.
  • *NOTE: If at anytime during the cooking process you believe that the stir-fry is to dry, you can always add a little more broth, or even plain water.

Step 5: TIME TO EAT . . .

Lean tender pieces of pork stir-fried with some of my favorite vegetables. . .cooked in a slightly sweet gluten-free, soy-free Teriyaki sauce, served over a Tri-colored Quinoa (my choice tonight) and topped with toasted sesame seeds.

Bon appétit

This is an extremely versatile dish; It can be made with chicken, pork, turkey, even strips of lean beef. You can make it sweeter if you desire; just add more teriyaki sauce or a little honey or agave, and you can even make it hot and spicy if you desire to do so. If you don't like mushrooms or cauliflower or pea pods, you can substitute the vegetables of your choice)

NUTRITION: I have estimated the nutritional values of the recipe to the best of my ability using the MyFitnessPal Recipe Analyzer; just click on the image to enlarge it..