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A meat and veggie dish can be used for many occasions

In the process of observing the system of combining foods for a meal, one of the rules is to avoid eating protein and carbs in the same meal. If you want to eat meat, fish or chicken, you avoid starchy foods and bread. This sounds simple, but actually things like a baked potato or dinner rolls do round out a meal, so at times it seems difficult.

One thing I would recommend is the newfangled vegetable cutter that makes "spaghetti" out of vegetables such as zucchini. One is called Vegetti, and it is the one I ordered recently to find out how the thing works. There are some of these shred-slicers that cost less than the Vegetti, but I saw some user feedback on the Internet and didn't order them, although you can look through the publicity and the offers yourself.

Another thing to do is below, an interesting treatment of ground pork prepared with Asian flavors and served as finger food. This would be a fun dinner with children, once you have the little dabs of pork distributed into the lettuce cups, or it could be rather a rich appetizer or, better still, an addition to a cocktail party.



2 Tablespoons organic safflower oil
1 small organic onion, finely chopped
1 organic garlic clove, minced
1 pounds organic ground pork
2 Tablespoons honey
1 Tablespoon Asian fish sauce
½ teaspoon organic toasted sesame oil
1 teaspoon finely grated organic lemon zest
2 Tablespoons fresh organic lemon juice
Sea salt
Freshly ground white pepper
1 head organic butter lettuce, leaves separated
2 thinly sliced organic scallions, for garnish
Lime wedges, for serving

In a skillet, heat the safflower oil. Add the onion and stir-fry over moderate heat until softened and golden, 5 minutes. Stir in the garlic and cook for 1 minute. Add the pork and cook, stirring occasionally and breaking up the meat, until browned, about 3 minutes. Stir in the honey, fish sauce and sesame oil and cook, stirring, until no traces of pink remain in the pork, about 2 minutes. Remove the skillet from the heat. Stir the lime zest and lime juice into the pork and season with salt and pepper.

Arrange the lettuce cups on a serving platter. Fill with the pork and garnish with scallions. Serve with lime wedges.

This dish will definitely have a sweet-and-sour flavor, reminiscent of the classic Chinese dish. It has fewer calories because the pork that is used in the restaurant dish is usually chopped pork that has been breaded. The absence of rice also cuts calories, and if I were serving rice, by the way, it would definitely be brown rice. Just don't attempt to make brown rice in the typical Asian rice cooker, which doesn't cook it long enough.

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