- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2006
- 1 pork tenderloin (about 12 oz/375 g)
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons vegetable oil
- 6 baby bok choy halved lengthwise
- 3 onions sliced
- 1/2 teaspoon five-spiced powder or grated gingerroot
- 1 clove garlic minced
- 2 teaspoons grated gingerroot
- pinch hot pepper flakes
- 4 cups cooked rice
MethodThinly slice pork tenderloin crosswise; set aside.
In small measuring cup, whisk together 3/4 cup (175 mL) water, cornstarch, soy sauce and hoisin sauce; set aside.
In wok or large skillet, heat half of the oil over high heat; stir-fry pork, in batches, until browned, about 3 minutes. Transfer to bowl.
Add remaining oil to wok. Stir-fry bok choy, green onions, five-spice powder, garlic, ginger and hot pepper flakes until greens are wilted, about 3 minutes.
Return pork and accumulated juices to pan. Add soy sauce mixture; stir-fry until sauce is thickened, about 1 minute. Serve over rice.
Nutritional facts Per serving: about
- Sodium 410 mg
- Protein 28 g
- Calories 473.0
- Total fat 10 g
- Cholesterol 50 mg
- Saturated fat 1 g
- Total carbohydrate 66 g
- Iron 22.0
- Folate 30.0
- Calcium 14.0
- Vitamin A 31.0
- Vitamin C 55.0