Wok with Tak. Stir-fry pork and beans with kale. Template-based cooking.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner while pork shoulder is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake; tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen green beans

Frozen green beans are often cheaper and still nutritious.

Introduce the dish and mention the use of ground pork and kale.

Brown 8 ounces of ground pork in a 14-inch wok for about 30 seconds until nicely browned.

Add chopped carrots for flavor and color.

Cut kale into small pieces and store in a plastic container before use.

Add purple cabbage for flavor, texture, and color.

Use a spatula to scrape off any burnt particles from the bottom of the wok with a bit of water.

Add more water to steam the vegetables.

Season the dish with lemon pepper and onion flakes, along with masala dhaba seasoning.

Add half a can of great northern beans towards the end to avoid them getting too soft.

Stir to mix the ingredients and warm up the beans, then taste to adjust seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens