Orange-glazed pork and bok choy slaw over cauliflower “rice”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Orange-glazed pork and bok choy slaw over cauliflower “rice”

Orange-glazed pork and bok choy slaw over cauliflower “rice”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 510 Calories/Serving

20–35 Minutes

This one-pan paleo dinner will inspire you to throw away your take-out menus. Fluffy cauliflower “rice” makes the perfect base for juicy pork and a bok choy and apple slaw.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless pork loin chops (about 6 ounces each)
  • Sunbasket orange glaze (orange juice - honey - coconut aminos - coconut vinegar - toasted sesame oil - garlic - ginger)
  • 3 organic scallions
  • ½ head organic cauliflower
  • 1 head organic baby bok choy
  • 1 organic Gala or other apple
  • 1 tablespoon apple cider vinegar
  • ⅓ cup water chestnuts
  • Sunbasket sweet stir-fry blend (coconut aminos - cashew butter - dried plums - molasses - sesame oil - garlic - ginger)
Ingredient IQ
Whether water chestnuts are raw or cooked, we love the crunch they add to any dish. Despite their name, these crisp, rounded vegetables are an aquatic tuber, not a nut. They are a great way to incorporate a subtle, low-calorie bite that not only provides vitamins and minerals but also helps you feel full longer.

Make It Ahead
The pork (Step 1) can be marinated up to 1 day ahead. Cover and refrigerate overnight. When ready to serve, let the pork come to room temperature before cooking and proceed with Steps 2 through 4.

Nutrition per serving

Calories 510, Total Fat 23g (29% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 350mg (15% DV), Total Carb. 44g (16% DV), Fiber 7g (25% DV), Total Sugars 27g (Incl. 8g Added Sugars, 16% DV), Protein 38g
Contains: Tree Nuts (cashew), Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and marinate the pork

  • Pat the pork dry with a paper towel. Cut the pork crosswise into 1-inch-wide strips; season with salt and pepper.
  • In a medium bowl, stir together the pork and orange glaze. Let stand while you prepare the cauliflower “rice” and slaw.

2

Prep and cook the cauliflower “rice”

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the scallions, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes.
Add the cauliflower “rice,” season with salt and pepper, and cook over medium heat, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
While the cauliflower “rice” cooks, start the slaw.

3

Make the bok choy slaw

  • Trim the root end from the bok choy; cut the bok choy in half lengthwise, then crosswise into ¼-inch-wide pieces.
  • Peel the apple, if desired; core and cut into matchsticks.
  • Measure 1½ teaspoons [1 TBL] apple cider vinegar; save the rest for another use.
In a medium bowl, toss together the bok choy, apple, 1½ teaspoons [1 TBL] apple cider vinegar, and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper. Let stand while you cook the pork.

4

Prep the garnish; cook the pork

  • Coarsely chop the water chestnuts for garnish.
In the same pan used for the cauliflower “rice,” warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Using tongs or a slotted spoon, add the pork and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” to individual bowls and top with the pork and bok choy slaw. Drizzle the sweet stir-fry blend over the pork, garnish with the water chestnuts, and serve.
Kids Can!
  • Time the cauliflower rice.
  • Assemble the slaw.
  • Top the dish with the stir-fry blend and water chestnuts.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.