Gluten-Free Dinner Recipe: Kung Pao Pork with Napa Cabbage-Edamame 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
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
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.
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.
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.
Serve pork and sauce over salad.
Recipe by The eMeals Blog at http://blog.emeals.com/gluten-free-dinner-recipe-kung-pao-pork-with-napa-cabbage-edamame-salad/