PORK & BOK CHOY STIR-FRY

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PORK & BOK CHOY STIR-FRY image

Categories     Pasta     Side     Stir-Fry     Healthy

Yield 4 Servings

Number Of Ingredients 12

Ingredients
•8 ounces soba or rice noodles
•3/4-1 pound pork tenderloin, trimmed
•1/3 cup water
•1/4 cup Shao Hsing rice wine or dry sherry , (see Notes)
•2 tablespoons reduced-sodium soy sauce
•2 teaspoons cornstarch
•1 tablespoon peanut oil or canola oil
•1 medium onion, thinly sliced
•1 pound bok choy (about 1 medium head), trimmed and cut into long, thin strips
•1 tablespoon chopped garlic
•1 tablespoon chile-garlic sauce (see Note)

Steps:

  • 4 servings | Active Time: 40 minutes | Total Time: 40 minutes Preparation 1.Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside. 2.Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Whisk water, rice wine (or sherry), soy sauce and cornstarch in a small bowl. 3.Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the pork, garlic and chile-garlic sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes. 4.Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the pork and vegetables over the noodles. Nutrition Per serving : 374 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 55 mg Cholesterol; 51 g Carbohydrates; 29 g Protein; 2 g Fiber; 775 mg Sodium; 975 mg Potassium 3 1/2 Carbohydrate Serving Exchanges: 3 starch, 1 vegetable, 2 lean meat, 1 fat Tips & Notes • Ingredient Notes: Shao Hsing (or Shaoxing) is a seasoned rice wine available in the Asian or wine section of some supermarkets markets and in Asian food markets. • We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium "cooking" sherry. • Chile-garlic sauce (also labeled chili-garlic sauce or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.

Amar Shrestha
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Overall, this pork and bok choy stir-fry was a bit disappointing.


Anomoree Morimoholo
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The ingredients for this recipe were a bit pricey.


Kirsno Das
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This recipe was a bit too time-consuming for a weeknight meal.


Shakirah Nasssanga
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I followed the recipe exactly, but my stir-fry turned out too salty.


Gideon Banda
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The sauce for this stir-fry was too sweet for my liking.


Cosmy De. Great
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This pork and bok choy stir-fry was a bit bland for my taste. I think it could have used more spices.


Spark Sakib
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I love this recipe! It's a great way to use up leftover pork.


Md S
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This stir-fry was so good! The pork was tender and juicy, and the bok choy was perfectly crisp.


Safyulla Khan
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I'm not usually a fan of bok choy, but this recipe changed my mind. The bok choy was cooked perfectly and had a great texture.


Muhammadh H Ali
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This recipe was easy to follow and the end result was delicious! I especially liked the addition of the ginger and garlic, which really gave the dish a nice flavor boost.


Md shahidul Islam sobuj
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I made this stir-fry last night and it was a hit with my family. The sauce was particularly good - it had the perfect balance of sweet, sour, and savory flavors.


Yadav Babu
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This pork and bok choy stir-fry was a quick and easy weeknight meal that was packed with flavor. The combination of the savory pork, tender bok choy, and sweet and tangy sauce was delicious.