Bell Pepper, Bok Choy & Pork Stir-Fry

Bell Pepper, Bok Choy & Pork Stir-Fry

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From: EatingWell Magazine, January/February 2016

This healthy pepper and pork stir-fry recipe has a citrusy mojo sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Sauce
  • ¼ cup lime juice
  • ¼ cup orange juice
  • ¼ cup finely chopped cilantro
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons cornstarch
  • ¾ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon ground pepper
  • Stir-Fry
  • 3 tablespoons peanut oil or canola oil, divided
  • 1 pound pork tenderloin, trimmed and cut into 1- to 2-inch strips
  • 3 cups 1- to 2-inch strips red bell pepper
  • 1 bunch scallions, trimmed and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 4 cups coarsely chopped bok choy

Preparation

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  1. To prepare sauce: Combine lime juice, orange juice, cilantro, olive oil, cornstarch, salt, cumin, oregano and pepper in a small bowl. Place near the stove.
  2. To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You'll know it's hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add pork and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
  3. Swirl in another 1 tablespoon oil; add bell pepper and scallions. Stir-fry for 2 minutes.
  4. Swirl in the remaining 1 tablespoon oil; add garlic and bok choy. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
  5. Return the pork to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.
  • Make Ahead Tip: Refrigerate the sauce (Step 1) for up to 3 days.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 297 calories; 17 g fat(3 g sat); 3 g fiber; 13 g carbohydrates; 24 g protein; 100 mcg folate; 60 mg cholesterol; 6 g sugars; 0 g added sugars; 5,623 IU vitamin A; 137 mg vitamin C; 113 mg calcium; 2 mg iron; 536 mg sodium; 796 mg potassium
  • Nutrition Bonus: Vitamin C (228% daily value), Vitamin A (112% dv), Folate (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, 3 lean meat, 2½ fat

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