Pork Stir Fry with Dandelion Greens and Walnuts

I found some beautiful dandelion greens and decided to make a stir fry with them and with all the vegetables left in the fridge that needed to be eaten as quickly as possible. I also picked some kale that lasted through the winter, all spring and summer and is still hanging around! Since I'm committed to using what I have on hand to prepare meals, most of the dishes I post can be made with whatever YOU have on hand. The idea is to cut down on food waste by cooking what you already have before going to the market.

The following dish was quick to make and tasted very good, but I have to say that it would have been better without the pork. I don't like boneless pork chops but thought they would do okay if thinly sliced and flash cooked. Not really. They were a little tough. Next time, I'll just make it a vegan dish or add some chicken or shrimp.

ON THE CUTTING BOARD:



Cabbage, dandelion greens, brussel sprouts, scallions,
red and green chili peppers, mushrooms, potatoes, garlic, lemons,
walnuts, boneless pork chops, olive oil, green curry
paste, fish sauce, organic tamari, sesame oil

STEP ONE:



Preheat oven to 450. Cut cabbage into large chunks.
Place cabbage, brussel sprouts, red and green chilis,
and walnuts on a broiler pan and sprinkle with olive
oil. Add salt and pepper to taste. Roast for about
35-40 minutes.

Cut the pork into thin strips and marinate in 2 T.
tamari, 1 tsp. green curry paste, 2 T. fish sauce or mix
to taste. Set aside.

STEP TWO:





Heat oil in a wok or large frying pan. Add thinly sliced
potatoes, red chili peppers (whole), sliced garlic and scallions.
Cook for about 5 minutes on medium heat. Turn to low if the
potatoes cook too fast or the garlic starts to brown.

STEP THREE:






Add the mushrooms and cook until golden. Then add
the dandelion greens. Cook until almost wilted. Add
tamari to taste as you cook the mushrooms and greens.

STEP FOUR:









Add the pork strips to the wok/pan along with the kale.
Cook on high heat for about 4 minutes. Remove the vegetables
from the oven and add to the wok. Mix and adjust seasonings.
Cut a lemon and squeeze the juice into the pan. Add 1 tsp. of
sesame oil.  Spoon into bowls (I served it over rotini) and ENJOY!

ALLA VOSTRA SALUTE!