Baby Bok Choy and Pork Stir Fry with Sticky Rice

Servings:
Baby Bok Choy and Pork Stir Fry with Sticky Rice 4.50/5 (6 votes)

Simple and delicious is the best way to describe this meal. The flavors rival take-out, the meat is super tender, and the bok choy adds both crunch and flavor. Really great! Enjoy!  

Sticky Rice

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups jasmine rice
  • 3 cups water
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Bring water and rice to a boil.
  2. Reduce to low, cover, and let simmer for 20 minutes. If you are using brown jasmine, follow the package instructions for cooking times.
  3. Remove cover and fluff with a fork.

Nutritional Information

Serving Size 120g Calories 154 Fat .3 Carbs 33 Fiber .5 Protein 3.

Baby Bok Choy and Pork Stir Fry

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 pound pork tenderloin, silver skin removed
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon mirin, or cooking sherry
  • 1 teaspoon brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced or pressed
  • 1 pound baby bok choy
  • 1/2 cup cashews
  • 2 teaspoons sesame oil

DIRECTIONS

  1. Slice pork tenderloin into 1/2” medallions (circles). Then, slice each medallion into 1/2” strips.
  2. Place strips into a bowl and add soy sauce, mirin, brown sugar, and cornstarch. Mix to combine.
  3. Cut each bok choy in half lengthwise. Then slice stalks into 1/4” pieces. Leave leaves intact.
  4. Heat the olive oil in a large skillet or wok over medium high or high heat until it begins to shimmer.
  5. Add pork in a single layer. Cook, untouched, for a minute or two. Reduce heat to medium high and continue to cook for another couple of minutes.
  6. Transfer meat to a serving bowl and reserve.
  7. Add more olive if necessary, and add garlic and bok choy stalks (reserve leaves). Cook for a couple of minutes.
  8. Add bok choy leaves, cashews, and reserved pork. Cook a couple of minutes or until leaves have wilted.
  9. Remove from heat and toss in sesame oil.
  10. Serve over rice.

Nutritional Information

Serving Size: 267g Calories 343 Fat 18 Sat Fat 4 Sodium 442 Carbs 11 Fiber 2 Sugars 3 Protein 35.

NOTES

KID NOTE: They loved the pork and the cashews and ate ‘most’ of the bok choy.

VEGETARIAN TIP:  Replace the pork with firm tofu.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce.

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