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Great stir-fry recipe for the weekend. Make sure you cut off any thick ends on the bok choy stems to ensure even cooking.
Each Thursday, one of the more than 100 video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network — just in time for you to try over the weekend. You also can have the recipes delivered via the Mayo Clinic App.
These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy living insights on the Mayo Clinic App.
Watch: Making brown-sugared pork tenderloin stir-fry.
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BROWN-SUGARED PORK TENDERLOIN STIR-FRY
¼ cup brown sugar
2 tablespoons minced green onions
1 tablespoon minced fresh ginger
2 teaspoons cornstarch
1 teaspoon minced garlic
¼ teaspoon salt
1 pound pork tenderloin, cleaned and cut into strips
1⅓ cups brown and white sushi rice
4 teaspoons peanut oil
6 cups baby bok choy
½ cup sliced carrots
In a medium bowl, combine the brown sugar, green onions, ginger, cornstarch, garlic and salt with a whisk. Place pork in the bowl with the brown sugar mixture. Refrigerate for 2 hours. Meanwhile, cook rice according to package directions. Set aside.
Remove pork from refrigerator and bring to room temperature. In a wok on medium-high heat, add 2 teaspoons of peanut oil. Once oil is heated, add pork. Cook until pork has reached 155 F, about 7 minutes. While pork is cooking, heat a separate large saute pan to medium-high heat. Add the remaining 2 teaspoons of peanut oil to pan and saute the bok choy and carrots until tender, about 4 minutes. Serve with rice.
Nutritional information per 1½ cups: 307 calories; 9 g total fat; 2 g saturated fat; 0 g transfat; 4 g monounsaturated fat; 56 mg cholesterol; 502 mg sodium; 30 g total carbohydrate; 3 g dietary fiber; 12 g total sugars; 36 g protein.
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