Great stir-fry recipe for the weekend. Make sure you cut off any thick ends on the bok choy stems to ensure even cooking.
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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.