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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.


  • 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


  • 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.


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Reviews (12 reviews)

  • sierrakoz5523 | 11/01/2019

    Great recipe! My son and I really enjoyed it. I put my own spin on it by adding: red cabbage, carrot and Serrano pepper. Then added rice noodles as a starch. Delicious! I’ll double the sauce next time.

  • SocorroW | 01/22/2019

    It was easy and quick.

  • Meko8195 | 12/29/2018

    Very tasty and pretty easy to make! We had it with some rice and threw some sesame seeds on top.

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