Pork, Shiitake Mushroom & Crispy Kale Bowls

Pork, Shiitake Mushroom & Crispy Kale Bowls

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This is such a tasty combination of foods, all brought together in one yummy bowl.   High in protein as well as plenty of your 5 a day!

This recipe is suitable for vegetarians too – just remove the pork.  The soya beans and shiitake mushrooms alone provide a good source of plant based protein.

Ingredients: serves 2

100g kale, stems removed

1 tbsp. olive oil

100g frozen soya beans

1/2 tbsp. coconut oil

1/2 brown onion, finely chopped

2 cloves garlic, finely chopped

150g shiitake mushrooms, larger caps halved

5 tbsp water

1.5 tbsp. tamari/ reduced salt soy sauce

100g pork loin, cut into slices

2 tsp sesame seeds

2 spring onions


Preheat oven to 180 degrees / 160 fan/ gas mark 4.

Put the kale onto a baking tray and drizzle over the olive oil.  Scrunch the kale so that you are rubbing the olive oil into the leaves ensuring it is evenly spread all over.  Put in the oven for about 20 minutes, turning halfway through.

Meanwhile steam the soya beans for about 2 minutes and then drain and set aside.

Heat the coconut oil in a frying pan and add the onion and garlic, cooking on a low heat for around 5 minutes until soft.

Then add the mushrooms, combine thoroughly and add the water.  Cook over a high heat for a few minutes until the water has mostly evaporated then add the soy sauce.  Cook for a further 3-4 minutes until the mushrooms start to turn golden brown.

Put the cooked mushroom mixture, soya beans and kale into bowls and put into the now turned off oven to keep warm whilst you cook the pork.

Reheat the frying pan and gently fry the pork loin slices for a few minutes on each side until cooked through.

Serve the pork in the bowls with the vegetables and top with sesame seeds and chopped spring onions.

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