Ginger Pork and Bok Choy Stir-Fry

Name: Ginger Pork and Bok Choy Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 pound pork tenderloin (trimmed and sliced into thin strips); 1 pound baby bok choy (trimmed and quartered lengthwise); 1 red bell pepper (large, sliced into thin strips); 4 clove garlic (minced); 1 tablespoon fresh ginger (peeled and minced); 1 bunch scallions (sliced, white and green parts separated); 3 tablespoon low-sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon olive oil; 0.5 teaspoon black pepper (freshly ground); 1 tablespoon sesame seeds (toasted)

Tender strips of lean pork seared with crisp baby bok choy and sweet bell pepper in a savory garlic-ginger sauce.

Prep: 15 min
Cook: 12 min
Total: 27 min
Servings: 4
Cuisine: Chinese
Difficulty: Easy
Cost: $6.60/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Carb
Low-Sugar
Low-Fat
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound pork tenderloin (trimmed and sliced into thin strips)
1 pound baby bok choy (trimmed and quartered lengthwise)
1 red bell pepper (large, sliced into thin strips)
4 clove garlic (minced)
1 tablespoon fresh ginger (peeled and minced)
1 bunch scallions (sliced, white and green parts separated)
3 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon olive oil
0.5 teaspoon black pepper (freshly ground)
1 tablespoon sesame seeds (toasted)

Instructions

In a small bowl, whisk together low-sodium soy sauce, rice vinegar, toasted sesame oil, and black pepper; set aside.
Heat 1/2 tablespoon of the olive oil in a large wok or skillet over high heat. Add the pork tenderloin strips in a single layer and sear without moving for 2 minutes, then stir-fry for another 2 to 3 minutes until browned and cooked through to 145 degrees F. Transfer pork to a plate.
Add the remaining 1/2 tablespoon olive oil to the hot skillet. Add red bell pepper, the white parts of the scallions, garlic, and fresh ginger, stir-frying for 2 minutes until fragrant.
Toss in the baby bok choy and stir-fry for 2 minutes until the leaves are bright green and slightly wilted while stems remain crisp.
Return the cooked pork and any accumulated juices to the pan, pour in the prepared sauce mixture, and toss continuously for 1 minute until everything is evenly coated and piping hot.
Remove from heat, garnish with sliced green scallion tops and toasted sesame seeds, and divide among four plates or containers for planned leftovers.

Notes

Allow leftover portions to cool completely before sealing in airtight containers; reheat gently in a skillet or microwave with a splash of water to keep the pork tender.

Nutrition (per serving)

Calories: 310
Protein: 38.6 g
Carbohydrates: 11.1 g
Fat: 13 g
Fiber: 3.1 g
Sodium: 641 mg
Saturated Fat: 3.3 g
Sugar: 3.9 g
Cholesterol: 113 mg