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 sep
3/4 cup salted cashews
2 tsp. Asian sesame oil
Instructions
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.
nutrition information (per serving)-
Calories (kcal)- 370; Fat (g)- fat g 22; Fat
Calories (kcal)- 200; Saturated Fat (g)- sat fat g
4; Protein (g)- protein g 28; Monounsaturated Fat
(g)- 12; Carbohydrates (g)- carbs g 15;
Polyunsaturated Fat (g)- 5; Sodium (mg)- sodium mg
830; Cholesterol (mg)- cholesterol mg 60; Fiber
(g)- fiber g 2;
Originally Submitted
7/5/2014
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