Gingered Pork & Spinach Sauté

This dinner came together sooooo fast! Like, seriously.

I've been having a bit of brown rice already made on hand for David's diet, so this dinner was so simple.

I served it with a side of broccoli, because spinach is good and all, but once a whole bag of spinach is cooked up, it just doesn't seem like much.

Definitely needed another vegetable with this meal.

I realllllly liked this dinner. I'm thinking about making it again next week. ALREADY! Which I hardly ever do. I'm all about trying out new things to keep things fresh & exciting. Well, at least in my kitchen that is.

This one's going to be a keeper though. Especially during the next 10 weeks during our healthy eating phase.

Only complaint is that it really only serves 3, but hey, that's okay. In our case, David lost out on the leftovers.

Gingered Pork & Spinach Sauté
Adapted from Cooking Pleasures

1 pound pork tenderlion or lion chops, cut into 3/4-inch pieces
1 tablespoon canola oil
2 teaspoons grated fresh ginger
2 large garlic cloves, minced
3/4 cup light coconut milk
4 teaspoons Asian fish sauce
1/4 teaspoon crushed red pepper flakes
1 (5 oz bag) baby spinach       

1. In a medium bowl; coat pork with oil, ginger and garlic. 

2. Preheat a large skillet or wok over high heat. Cook pork for 3-4 minutes or until barely pink in the center. Remove from pan. 

3. Add coconut milk, fish sauce, & red pepper flakes. Cook for 1 minute or until slightly thickened & boiling. Stir in spinach to wilt and add in pork. Serve over rice.