Recipe Image

Pork & Bok Choy Stir-Fry

  • 40 m
  • 40 m
EatingWell Test Kitchen
“In this zippy pork stir-fry we cut the bok choy into long, thin strips to mimic the long noodles. 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

    • 8 ounces soba or rice noodles
    • ¾-1 pound pork tenderloin, trimmed
    • ⅓ cup water
    • ¼ cup Shao Hsing rice wine or dry sherry , (see Notes)
    • 2 tablespoons reduced-sodium soy sauce
    • 2 teaspoons cornstarch
    • 1 tablespoon peanut oil or canola oil
    • 1 medium onion, thinly sliced
    • 1 pound bok choy (about 1 medium head), trimmed and cut into long, thin strips
    • 1 tablespoon chopped garlic
    • 1 tablespoon chile-garlic sauce (see Note)

Directions

  • 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 Dutch oven 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 and in Asian food markets.
  • We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.
  • Chile-garlic sauce (also labeled chili-garlic sauce or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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