- 1 tablespoon plus 2 teaspoons peanut oil, divided
- 7 ounces shiitake mushrooms, quartered
- 1 pound pork tenderloin, cut into 1/4-inch-thick rounds
- 3 tablespoons Chinese hoisin sauce, divided
- 2 teaspoons finely grated peeled fresh ginger, divided
- 3/4 pound bok choy, halved lengthwise
- 1 cup grapefruit segments, plus 2 tablespoons juice
- 4 cups cooked jasmine rice
- 1 tablespoon chopped roasted peanuts
- 1/4 cup minced fresh chives
- calories 371
- fat 10 g
- satfat 2 g
- monofat 6 g
- polyfat 3 g
- protein 29 g
- carbohydrate 40 g
- fiber 3 g
- cholesterol 62 mg
- iron 3 mg
- sodium 308 mg
- calcium 110 mg
How to Make It
Heat wok or large skillet over medium-high heat; add 1 teaspoon oil and mushrooms; cook, stirring, about 3 minutes. Transfer to plate; cover.
Add 1 tablespoon oil to wok, and cook pork 2 minutes, turning often. Stir in 2 tablespoons hoisin and 1 teaspoon ginger. Cook, turning, 2 minutes or until cooked through. Transfer to plate; cover.
Add remaining 1 teaspoon oil to wok. Cook bok choy with remaining 1 teaspoon ginger, stirring often, 2 minutes or until almost tender. Add 1/4 cup water, grapefruit juice, and remaining 1 tablespoon hoisin; cook 2 minutes or until tender. Turn off heat.
Divide rice into 4 bowls, and top with pork, mushrooms, bok choy, and grapefruit. Sprinkle with peanuts and chives.