Stir-Fried Pork & Bok Choy

Name: Stir-Fried Pork & Bok Choy
Yield: Makes 4 Servings
Ingredients: dry sherry, 2 Tbsp; cooked brown rice, 2 cups (10 oz/315 g); fresh ginger, 1 Tbsp minced or grated; red pepper flakes, ¼ tsp; peanut oil, 3 tsp; garlic, 2 cloves, pressed or minced; baby bok choy, 1 lb (500 g); pork tenderloin, 1 lb (500 g); low-sodium soy sauce, 1 Tbsp; Asian red chile paste, ½ tsp

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

This hearty stir-fry is the ultimate one-dish meal. Swap in other quick-cooking vegetables, like broccoli florets, snow peas, or asparagus, if you like. Pork tenderloin is easier to slice for stir-frying if you chill it first in the freezer for about 30 minutes.

Ingredients

dry sherry, 2 Tbsp
low-sodium soy sauce, 1 Tbsp
Asian red chile paste,

Main course
Dinner

Method

In a small bowl, stir together sherry, soy sauce, and chile paste and set aside.
Trim stem ends from baby bok choy and separate into leaves. Cut pork tenderloin crosswise into ½-inch (12-mm) slices, and then cut into 1-inch (2.5-cm) strips.
Heat 1½ teaspoons o