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Pork & Bok Choy Stir-Fry

September/October 2009

Your rating: None Average: 4.1 (55 votes)

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.



READER'S COMMENT:
"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...
Pork & Bok Choy Stir-Fry Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • 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.
  • 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

Per serving: 374 calories; 6 g fat (1 g sat, 2 g mono); 55 mg cholesterol; 51 g carbohydrates; 29 g protein; 2 g fiber; 775 mg sodium; 975 mg potassium.

Nutrition Bonus: Vitamin A (94% 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



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Recipe Categories

Preparation/ Technique
Saute
Stir-Fry
Meal/Course
Dinner

Holiday
New Year's Eve
Ethnic/Regional
Asian
Ease of Preparation
Easy
Main Ingredient
Pork

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