Asian Dressing Sweet Potatoes

 

2 cups sweet potatoes, peeled and chopped into bite sized pieces
3-4 bunches baby bok choy
½-3/4 cup Asian Style Sesame Vinaigrette dressing (I used Simple Truth brand) You can use honey soy ginger sauce as well.
Sesame seeds for garnish (optional)

Place sweet potatoes on a baking pan lined with parchment paper. Roast for 25 minutes at 450 degrees, tossing the potatoes halfway through baking to ensure even roasting. Chop bok choy while sweet potatoes are baking.  Sauté potatoes in the dressing, adding the bok choy. Cook until sauce is reduced and bok choy is done. Sprinkle sesame seeds on top for garnish.

 

This recipe can be doubled or tripled, as one bottle of dressing is 12 ounces.

Honey Soy Pork with Rice

 

4-5 (about four inch in diameter) boneless pork chops
½ cup soy sauce
½ cup diced onion
1 cup honey
¼ cup ketchup
2 tsp. fresh ginger, minced (or ½ tsp. powder)
2 tsp. minced garlic (about 2 cloves)
2 Tbsp. sesame oil
2-3 Tbsp. cornstarch
Optional: sesame seeds and green onions for garnish

I add a 10-12 oz. bag of steamed broccoli and one red pepper coarsely chopped and sautéed into the sauce with the chicken at the end.

In the insert of a pressure cooker, place pork chops on small rack. Combine soy sauce, onion, honey, ketchup, ginger, garlic and sesame oil and pour over pork in pressure cooker. Pressure cook on high for 6 minutes (7 minutes if pork is frozen). Press cancel. Let pressure release naturally for 10 minutes. Release remaining pressure manually. Remove pork chops to a cutting board, leaving liquid in cooker. Cube the pork with a knife. Measure cornstarch in a small bowl. Press sauté on the cooker and add cornstarch to the cooker containing liquid. Stir (I use a silicone covered whisk) until thickened and bubbly, about 2-3 minutes. Press cancel. Put pork back in the insert with the broccoli and red pepper, if using. Serve over hot rice or noodles.