This one-dish meal is deliciously simple, highlighting a lean protein, a nutrient-rich vegetable, and a few Asian-inspired flavorings. Swap in other quick-cooking vegetables, like broccoli florets or snow peas, if you like. Pork tenderloin is easier to slice for stir frying if you chill it first in the freezer for about 30 minutes.
Stir-Fried Pork & Bok Choy
2 Tbs. dry sherry
1 Tbs. low-sodium soy sauce
1/2 tsp. Asian red chile paste
1 lb. (500 g.) baby bok choy
1 lb. (500 g.) pork tenderloin
3 tsp. peanut oil
2 cloves garlic, pressed or minced
1 Tbs. minced or grated fresh ginger
1/4 tsp. red pepper flakes
2 cups (10 oz./315 g.) cooked brown rice
In a small bowl, stir together sherry, soy sauce and chile paste and set aside.
Trim stem ends from baby bok choy and separate into leaves. Cut pork tenderloin crosswise into 1/2-inch (12-mm.) slices, and then cut into 1-inch (2.5-cm.) strips.
Heat 1 1/2 teaspoons of oil in a wok or large nonstick frying pan over high heat. When oil is hot, add bok choy and toss and stir just until crisp-tender, about 2 minutes. Transfer to a bowl.
Add remaining 1 1/2 teaspoons oil to pan. When hot, add garlic and ginger and cook, stirring constantly, until fragrant but not browned, 15-30 seconds. Add pork to pan and cook, stirring, until lightly browned and cooked through, 2-3 minutes longer.
Return bok choy to pan along with any juices accumulated in bowl, then add sherry mixture and toss and stir just until heated through, about 1 minute. Sprinkle with chile flakes and serve right away with rice. Serves 4.
Recipe from our friends at Williams-Sonoma.
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