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.
Nutrition per serving may change if servings are adjusted.
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
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
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.
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.
Swirl in another 1 tablespoon oil; add bell pepper and scallions. Stir-fry for 2 minutes.
Swirl in the remaining 1 tablespoon oil; add garlic and bok choy. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
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.
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
Vitamin C (228% daily value), Vitamin A (112% dv), Folate (25% dv)