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Recipe

Pork Stir-Fry with Baby Bok Choy and Cashews

Scott Phillips

Servings: 4

A stir-fry is always quick, but to save even more time, prepare the vegetables while the pork marinates. Serve with rice, if you like.

Ingredients

  • 1 lb. pork tenderloin, trimmed
  • 2 Tbs. soy sauce
  • 1 Tbs. mirin
  • 1 tsp. packed dark brown sugar
  • 1 tsp. cornstarch
  • Freshly ground white pepper
  • 4 tsp. canola oil
  • 4 medium cloves garlic, minced
  • 2 Tbs. minced fresh ginger (from a 4-1/2-inch piece)
  • 1 lb. baby bok choy (3 to 4 heads), stalks cut crosswise into 1/2-inch-thick slices, leaves kept separate
  • 3/4 cup salted cashews
  • 2 tsp. Asian sesame oil

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 200
      Fat (g): 22
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 60
      Sodium (mg): 830
      Carbohydrates (g): 15
      Fiber (g): 2
      Protein (g): 28

Preparation

  • Slice the tenderloin crosswise into 1/2-inch-thick medallions. Cut the medallions into 1/2-inch-thick strips.
  • In a medium bowl, whisk the soy sauce, mirin, brown sugar, cornstarch, and 1/4 tsp. white pepper until the cornstarch and sugar are dissolved. Add the pork, toss to coat, and marinate for 5 to 10 minutes.
  • Heat 2 tsp. of the canola oil in a 14-inch wok or a 12-inch skillet over high heat until shimmering hot and swirl to coat the pan. Add the ginger and garlic and stir-fry until fragrant, about 10 seconds. Add the pork in a single layer and cook, undisturbed, for 1 minute. Turn the heat down to medium high and stir-fry until the meat is nearly cooked through, 2 minutes. Transfer to a serving bowl.
  • Heat the remaining 2 tsp. canola oil in the wok over medium-high heat. Add the bok choy stalks and stir-fry until crisp-tender, about 2 minutes. Add the pork, bok choy leaves, and cashews, and stir-fry until the leaves are wilted, about 1 minute. Remove from the heat, toss with the sesame oil, and serve.

Reviews

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Reviews

  • mmeckstr | 06/23/2016

    Fantastic! Very fast to make, perfect for weeknights. Whole family loves this. I did use 6 baby bok choys and that was perfect.

  • ADM2000 | 02/17/2016

    This is a favorite in my household. I agree with adding more bok choy. I also add a few tablespoons of crushed red pepper to give it some heat. I usually double the recipe to have leftovers, in which case I cook the pork in batches.

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