Pork & Bok Choy Stir-Fry for Two

1 Review
From: EatingWell Magazine September/October 2009

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.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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)

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Ingredient Notes: Shao Hsing (or Shaoxing) is a seasoned rice wine available in the Asian or wine section of some supermarkets markets and in Asian food markets.

Nutrition information

  • Per serving: 373 calories; 6 g fat(1 g sat); 2 g fiber; 51 g carbohydrates; 29 g protein; 85 mcg folate; 55 mg cholesterol; 3 g sugars; g added sugars; 4723 IU vitamin A; 32 mg vitamin C; 140 mg calcium; 4 mg iron; 846 mg sodium; 961 mg potassium
  • Nutrition Bonus: Vitamin A (94% daily value), Vitamin C (55% dv), Potassium (28% dv), Magnesium (23% dv), Folate & Iron (20% dv), Zinc (19% dv)
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 3 starch, 1 vegetable, 2 lean meat, 1 fat

Reviews 1

January 13, 2016
profile image
By: EatingWell User
Easy to Make, I used chicken breast instead of the Pork it calls for. I add a little salt and pepper to the chicken. The dish was quick and easy to make. Instead of cutting the Bok Choy into long thin strips, I just gave it quick cut including the leaves. Even good cold. Will definitely make again!!!