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Bok Choy and Pork Stir-Fry

By The Canadian Living Test Kitchen

Tested till perfect

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Bok Choy and Pork Stir-Fry

Bok Choy and Pork Stir-Fry
Photography by Matthew Kimura

This recipe makes 4 servings

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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

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.

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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