Gluten-Free

Five-Spice Pork Chili with Asian Vegetables

Pungent ginger, spicy red chile and aromatic Chinese five-spice powder intermingle to make this pork chili dish an authentic experience. Try serving it over brown rice.

Servings
6
Prep Time
45 min
Cook Time
65 min
Duration
110 min

Ingredients

  • 1/2 cup dried wood ear fungus, optional (NOTE: This ingredient is available at Asian supermarkets and specialty grocery stores)
  • Olive oil cooking spray
  • 1 1/4 lb lean ground pork or lean ground turkey
  • 1 1/4 cups dried black beans, soaked in water for 24 hours (TIP: If you don't have time to soak beans for 24 hours, boil them for 1 hour, until al dente, then drain and set aside.)
  • 3 cloves garlic, coarsely chopped
  • 1 small hot Thai red chile, or to taste, chopped
  • 2-inch piece fresh ginger, peeled and minced (about 2 tbsp)
  • 1 tsp Chinese five-spice powder
  • 15 Chinese long beans, trimmed and cut into thirds (TIP: You can use 4 cups chopped green beans instead of long beans. Add them in about 5 minutes before the end of cooing time.)
  • 1 cup stemmed and sliced shitake mushrooms
  • 1 tsp toasted sesame oil
  • 4 cups low-sodium chicken broth
  • 4 cups baby bok choy, trimmed, rinsed and drained
  • Sea salt and fresh ground black pepper, to taste
  • 5 green onions, white and light green parts, chopped

Preparation

  1. If using wood ear, bring a kettle of water to a boil. In a small, heat-proof bowl, add wood ear and cover with boiling water. Soak for 10 minutes until soft; drain and set aside.
  2. Mist a large, heavy-bottomed stockpot or Dutch oven with cooking spray and heat on medium. Add pork, stirring and breaking up with a wooden spoon, for 8 to 10 minutes, until browned.
  3. Add wood ear, black beans, garlic, chile, ginger and five-spice powder and cook, stirring constantly, for about 5 minutes. Add long beans, mushrooms, sesame oil and broth. Bring to a boil, cover and reduce heat to medium-low; simmer for about 1 hour. Just before serving, stir in bok choy; simmer about 1 minute, until just wilted. Season with salt and pepper. Garnish with green onions.

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 367
  • Carbohydrate Content 37 g
  • Cholesterol Content 75 mg
  • Fat Content 5 g
  • Fiber Content 8 g
  • Protein Content 43 g
  • Saturated Fat Content 2 g
  • Sodium Content 203 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g