Cutting the bok choy into long, thin strips mimic the long noodles in this pork stir-fry. We like Japanese soba noodles because they are made with buckwheat, which gives them a nutty flavor and a boost of fiber. You can also use mild-flavored rice noodles or whole-wheat spaghetti. Serve with sliced cucumbers dressed with rice-wine vinegar and a glass of sauvignon blanc.
Active Time: 40 minutes |
Total Time: 40 minutes
4 ounces soba or rice noodles
6-8 ounces pork tenderloin, trimmed
3 tablespoons water
2 tablespoons Shao Hsing rice wine or dry sherry, (see Notes)
1 tablespoon reduced-sodium soy sauce
1 teaspoons cornstarch
1 1/2 teaspoons peanut oil or canola oil
1/2 medium onion, thinly sliced
8 ounces bok choy (about 1/2 medium head), trimmed and cut into long, thin strips
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons chile-garlic sauce (see Note)
Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside.
Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Whisk water, rice wine (or sherry), soy sauce and cornstarch in a small bowl.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the pork, garlic and chile-garlic sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes.
Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the pork and vegetables over the noodles.
Per serving :
6 g Fat;
1 g Sat;
2 g Mono;
55 mg Cholesterol;
51 g Carbohydrates;
29 g Protein;
2 g Fiber;
775 mg Sodium;
975 mg Potassium