Bok Choy and Pork Stir-Fry
Bok Choy and Pork Stir-Fry
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 473 |
| pro | 28 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 66 g |
| fibre | 3 g |
| chol | 50 mg |
| sodium | 410 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 22 |
| vit A | 31 |
| vit C | 55 |
| folate | 30 |
Ingredients
- 1 pork tenderloin, (about 12 oz/375 g)
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tbsp vegetable oil
- 6 baby bok choy, halved lengthwise
- 3 green onions, sliced
- 1/2 tsp five-spiced powder or grated gingerroot
- 1 clove garlic, minced
- 2 tsp grated gingerroot
- pinch hot pepper flakes
- 4 cups cooked rice
Preparation
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.
Additional information : Tip: For no-fail rice, in saucepan, bring 2-2/3 cups (650 mL) water and 1/4 tsp (1 mL) salt to boil; stir in 1-1/3 cups (325 mL) long-grain rice. Cover and reduce heat to low; simmer until liquid is absorbed, 20 minutes. Fluff with fork. To increase nutritional value, use parboiled whole grain rice that cooks in 20 minutes.
Source : Canadian Living Magazine: September 2006









