Bok Choy and Pork Stir-Fry
Servings: 4
Ingredients:
| 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% |
-
1 pork tenderloin (about 12 oz/375 g)
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) each soy sauce and hoisin sauce
2 tbsp (25 mL) vegetable oil
6 baby bok choy, halved lengthwise
3 green onions, sliced
1/2 tsp (2 mL) five-spice powder or grated gingerroot
1 clove garlic, minced
2 tsp (10 mL) grated gingerroot
Pinch hot pepper flakes
4 cups (1 L) cooked rice
Preparation:
Thinly 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.
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
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