Sheet Pan Suppers: Asian Pork, Green Beans and Fried Rice

I am continuing to have so much fun experimenting with the new flavor packets from McCormick.  This particular product is labeled One Sheet Pan Glazed Salmon and Vegetables with Garlic, Soy, and Miso. The package suggested pork tenderloin as an alternative for the salmon.  Suggested vegetables are asparagus, zucchini, red onion, cauliflower, or Brussels sprouts.

I prepared fried rice and a sauteed spinach and mushroom dish.  Here are the recipes for all three.

1 package McCormick One Sheet Pan Glazed Salmon

1/3 cup water

2 T. brown sugar

1 lb. salmon fillets or boneless pork

2 - 3 cups of your choice of vegetables

Preheat oven to 375 degrees F.   Mix seasoning mix, water, and sugar in a small bowl until well blended.

Place your choice of protein and vegetables on a foil-lined rimmed sheet pan which that been sprayed with non-stick spray.

Bake 15 - 18 minutes and turn the pork chops (or salmon) over and brush with the seasoning mixture.  Drizzle some of the seasoning mixture over the green beans (or your choice of vegetables).  

Bake another 10 - 12 minutes or until the internal temperature of pork is 145 degrees F.

While the sheet pan supper is cooking, prepare the sauteed spinach.

2 T. olive oil

8 oz. your choice of sliced mushrooms

2 t. minced garlic

2 t. grated fresh ginger

1 t. soy sauce

4 cups fresh spinach, packed into measuring cup

In a large skillet, over medium-high heat, pour in olive oil. When it shimmers, add mushrooms. Cook, occasionally stirring, until mushrooms brown. Add garlic, ginger, and soy sauce and cook for 2 - 3 minutes.

Add spinach a handful or so at a time, stirring as the spinach wilts. Top with sesame seeds if desired.

Last, but certainly not least, the fried rice!

The Bamboo Chef provided the seasoning packet for this dish.

1 packet The Bamboo Chef Fried Rice Seasoning

2 T. soy sauce

2 eggs

2 T. vegetable oil

3 cups cold cooked rice

1/2 cup chopped onions

1 cup frozen peas and carrots

In a small bowl, dilute seasoning packet in soy sauce. Set aside.

In another bowl, whisk 2 eggs until smooth. Heat vegetable oil in a wok or large frying pan on medium-high heat.

Add eggs to pan and scramble. Stir in rice and vegetables and cook for 2 - 3 minutes.

Add seasoning mixture and stir until well blended.  Serve immediately.