So Mini Chef started home schooling again. We had some pretty strong reasons for doing this but I think the biggest adjustment has been mine. In fact, I’m not sure I’ve adjusted just yet.
Now that I don’t have to take care of my mom anymore (may she rest in peace), I can focus more on Mini Chef’s education. But even without a sick mom to care for, the adjustment has been huge. I feel very strained throughout the day. Time is extremely precious right now as we get used to this new daily schedule and that doesn’t leave me a ton of time to cook.
I’m sure with time it will get easier, but getting started has been a huge undertaking.
So lately, my recipes have been very basic and made to cook as fast as possible. I realize, of course, that this is a benefit to my readers. Who doesn’t want a fast and easy meal idea? I mean, we’re all stressed an busy, right?
So I had picked up a pork roast for dinner but didn’t want to make it the same way I usually do. So instead, I brought out my big wok, chopped up the pork roast and this dish was born.
“Necessity is the mother of invention”, as they say. And quick meals will now be very, very necessary around my house. I’m sure you won’t argue. 🙂
NOTES ON THE FAT: If you want to reduce the fat content here, feel free to cut the fat in half and then use chicken broth to finish cooking the meal. You can replace the oil completely with chicken broth if you prefer, but it does lose some flavor that way.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
This delicious dish is fast and easy to make and super filling to boot!
- 2 lb. pork roast (cut into bite-sized pieces)
- 4 cups bok choy (chopped - about 1 large bok choy)
- 2 tbsp. oil + more as needed
- 1/2 tsp. ground ginger
- 2 tsp. garlic powder
- 3 tbsp. tamari sauce (or as needed to taste)
Cut up the pork roast into small, bite-sized pieces. The small you cut them, the faster it will cook.
Chop the bok choy into slightly larger pieces.
In a large wok, heat the oil and toss in the pork.
When it's almost done cooking, toss in the bok choy and spices and continue cooking until the bok choy is fully cooked to your liking.
Stir in the tamari sauce and remove from heat.
Serve over brown rice or all by itself for a lower carb meal.