Bok Choy and Pork Tenderloin Salad with Teriyaki Dressing
Make like a real restaurant and have the kids man the prep station. First order of business: tearing off the bok choy leaves, mixing the teriyaki vinaigrette and adding the finishing touch—a sprinkle of peanuts to garnish each plate at the pass.
Ingredients
- ¼ cup (60 ml) soy sauce
- ¼ cup (55 g) lightly packed brown sugar
- 3 tbsp (45 ml) molasses
- 2 tbsp (30 ml) rice vinegar
- 1 shallot, thinly sliced
- 2 cloves garlic, finely chopped
- 1 tsp grated fresh ginger
- ½ tsp (2.5 ml) sambal oelek
- 2 pork tenderloins, about ¾ lb (340 g) each
- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) baby bok choy, broken into leaves and blanched
- 3 carrots, julienned
- 1 green apple, julienned
- 1 green onion, chopped
- 1 tbsp (15 ml) lime juice
- ¼ cup (40 g) unsalted peanuts, roasted and chopped
- Salt and pepper
Instructions
- In a small saucepan, combine all the ingredients. Bring to a boil. Simmer over medium heat for 10 minutes or until the sauce is slightly syrupy. Let cool and refrigerate until ready to serve.
Make like a real restaurant and have the kids man the prep station. First order of business: tearing off the bok choy leaves, mixing the teriyaki vinaigrette and adding the finishing touch—a sprinkle of peanuts to garnish each plate at the pass.