Gluten-Free Dinner Recipe: Kung Pao Pork with Napa Cabbage-Edamame Salad
  • Salad:
  • 1 (10-oz) package frozen edamame
  • 1 head Napa cabbage, thinly sliced
  • 2 carrots, shredded
  • 1 cup chopped green onions
  • 2 tablespoons sesame seeds
  • ¼ cup extra-virgin olive oil
  • ¼ cup rice wine vinegar
  • 2 tablespoons sesame oil
  • ½ teaspoon garlic salt
  • ½ teaspoon pepper
  • Pork:
  • 3 tablespoons gluten-free soy sauce
  • ¼ cup chopped green onions
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 1 tablespoon arrowroot
  • 2 tablespoons coconut oil
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 3 lb boneless pork roast, cut into 2-inch pieces
  • ½ cup chopped cashews
  1. To prepare salad, cook edamame according to package directions; let cool. Combine cabbage, edamame, carrots, 1 cup green onions and sesame seeds in a large bowl. Whisk together olive oil, rice wine vinegar, 2 tablespoons sesame oil, garlic salt and pepper. Pour dressing over cabbage mixture; toss to coat. Cover and chill 1 hour.
  2. To prepare pork, combine ½ cup water, soy sauce, ¼ cup green onions, honey, 2 teaspoons sesame oil, and arrowroot in a small saucepan. Bring to a boil over medium heat, stirring frequently; reduce heat to a simmer, and cook 2 minutes or until sauce thickens. Remove from heat, and set aside.
  3. Heat coconut oil in a large skillet over medium-high heat. Sauté ginger and garlic 2 minutes; add pork and sauté 5 to 6 minutes or until pork is no longer pink. Pour sauce and cashews into skillet, stirring to coat. Cook 1 minute, stirring gently.
  4. Serve pork and sauce over salad.
Recipe by The eMeals Blog at