As you all know, Mimi loves quick to prepare, relatively inexpensive and nourishing dishes when it comes time to feed the brood.
Spice up your meal plans this month with this combination of Asian flavors and Oklahoma ingredients with this recipe courtesy of MIOCoalition.com.
Ingredients:
1 pound Oklahoma pork tenderloin
1 tablespoon Head Country All-Purpose Championship Seasoning
½ cup Head Country Bar-B-Q Sauce
6 cups chicken broth
3 stalks bok choy
1 to 2 tablespoons soy sauce
1 8-ounce package J-M Mushrooms
1 tablespoon grated fresh ginger
1 small package thin rice noodles
Lime wedges, thinly sliced
¼ cup Scissortail Farm cilantro leaves, chopped
¼ cup Scissortail Farms chives, chopped
Chopped dry-roasted peanuts
½ pound Bar-S Bacon, cooked and crumbled
Instructions:
Combine Head Country seasoning and sauce in a shallow bowl. Cover and marinate at least 1 hour in the refrigerator.
Preheat oven to 350 degrees. Roast pork in a shallow baking dish for about 30 minutes or until internal temperature reaches 160 degrees. Remove from oven, then let rest 10 minutes before slicing very thin.
In a large saucepan, bring the chicken broth to a boil. Turn heat down to simmer. Add bok choy, cooking for 3-5 minutes or until blanched.
Add soy sauce, mushrooms, ginger and noodles, simmering 5 minutes or until the noodles are done.
To assemble, pour noodles and broth into bowls. Add mushrooms and bok choy, if desired. Place sliced pork on top, followed by lime wedges, cilantro, chives, peanuts and bacon.
