Pork & Bok Choy Stir-Fry

10 Reviews
From: EatingWell Magazine September/October 2009

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 4 servings

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  • 8 ounces soba or rice noodles
  • 3/4-1 pound pork tenderloin, trimmed
  • 1/3 cup water
  • 1/4 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)

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 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.

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; 0 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 (95% daily value), Vitamin C (55% dv), Potassium (28% dv), Magnesium (23% dv), Iron (21% dv), Folate (20% dv), Zinc (19% dv)
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 3 starch, 1 vegetable, 2 lean meat, 1 fat

Reviews 10

June 05, 2014
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By: EatingWell User
Perfect midweek meal This was a delicious Wednesday night meal. I love getting bok choy into anything I can, and slicing it thin like the noodles was a great technique. My husband and I really like garlic and spice, so I did double the garlic and chile paste. Otherwise, I kept everything as is and it was delicious! I used my 100% buckwheat soba noodles and appreciated the nuttiness they added to the dish. Pros: tasty, fast, easy Cons: bland
November 23, 2013
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By: EatingWell User
Not gluten free Check your soba noodles. Most are buckwheat mixed with wheat flour. 100% buckwheat noodles exist, but read the package. Pros: Very good recipe Cons: Not necessarily gluten free
March 08, 2011
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By: SLS73
Easy, perfectly spiced Whole family loved this one. Wouldn't change anything.
April 19, 2010
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By: EatingWell User
pretty good. i cooked in a wok instead and added the noodles at the very end - this kept the noodles moist and gave them delicious flavor! i would almost recommend using something other than bok choy - which i LOVE but it doesnt suit this dish very well. other than that, it was quick and easy and the hubby loved it!
March 13, 2010
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By: EatingWell User
jlykens is correct. My husband wouldn't eat it. Next time I'm going to make extra of the Grilled Pork Tenderloin Marinated in Spicy Soy, and use the leftovers in this the next night. I also added sesame oil and extra soy.
November 01, 2009
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By: EatingWell User
Very similar to the Chinese fried noodles my ayi used to make for us in Shanghai. Unfortunately, I had no Chinese wine (liao jiu) and ended up using some chardonnay - how unauthentic! Anyway, make sure to cut the pork very thinly, it helps if its frozen, and cook it first (coated in some corn starch, s & p). My noodles seemed dry, so I tossed them with sesame oil and soy before topping with the stir fry. Looking forward to the leftovers!
October 27, 2009
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By: EatingWell User
Great flavor. Used more meat, around 1-1.25 pounds. May cook the meat separately but is fine as is, just be careful not to overcook the meat.
October 06, 2009
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By: EatingWell User
Very good! Great use for leftover pork tenderloin as well. Sprinkled chopped peanuts over before serving. My whole family enjoyed this!
September 10, 2009
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By: jlykens
Tasty recipe, and easy. If you like spice, I'd suggest adding even more of the chili garlic sauce. I found myself adding to to leftovers.