Ginger Pork and Kasha

Looking for a filling dinner recipe? Then check out this Asian-style pork loin dish cooked with kasha and veggies in just 45 minutes!

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Prep Time 40 min
Total Time 45 min
Servings 4

Ingredients

1/3: cup teriyaki sauce

1: teaspoon grated gingerroot or 1/2 teaspoon ground ginger

1: clove garlic, finely chopped

3/4: lb boneless pork loin, cut into thin strips

1/2: cup uncooked buckwheat kernels or groats (kasha)

1: egg white

1: cup boiling water

2: teaspoons canola oil

2: medium carrots, thinly sliced (1 cup)

1: medium green bell pepper, cut into 1-inch pieces

1/2: cup water

1: tablespoon cornstarch

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Directions

1 In large bowl, mix teriyaki sauce, gingerroot and garlic. Stir in pork. Cover; refrigerate 20 to 30 minutes to marinate.
2 Meanwhile, in small bowl, mix kasha and egg white. In 8-inch skillet, cook kasha mixture over medium-high heat, stirring constantly, until kernels separate and dry. Transfer kasha to medium bowl. Pour 1 cup boiling water over kasha; let stand 10 to 15 minutes or until liquid is absorbed.
3 Remove pork from marinade; reserve marinade. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil about 5 minutes, stirring frequently, until no longer pink. Stir in carrots. Cover; cook 2 to 3 minutes or until carrots are crisp-tender. Stir in bell pepper. Cook 2 to 3 minutes, stirring frequently, until bell pepper is crisp-tender.
4 In small bowl, mix reserved marinade, 1/2 cup water and the cornstarch; stir into pork mixture. Heat to boiling. Boil 1 minute, stirring frequently. Stir in kasha; cook until thoroughly heated.

EXPERT TIPS

Expert Tips

Kasha, also known as buckwheat groats, is native to Russia and is one of the oldest grains. It has a hearty flavor that works well with ginger. Its small size makes it ideal in main dishes because it cooks quickly.

Whole Grain Serving: 1/2

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