Chinese BBQ Pork With Shiitake and Bok Choy

asian-bbq-pork Recipe
John Kernick
Make this healthy Asian-style barbecue by stir-frying pork tenderloin in a mixture of hoisin sauce and ginger and serving over rice with shiitake mushrooms bok choy, and grapefruit.


Makes 4 servings (serving size: 1 cup rice, 3 ounces pork, and 1/2 cup vegetables)

Recipe Time

Prep: 30 Minutes
Cook: 11 Minutes

Nutritional Information

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


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


1. Heat wok or large skillet over medium-high heat; add 1 teaspoon oil and mushrooms; cook, stirring, about 3 minutes. Transfer to plate; cover.

2. 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.

3. 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.

4. Divide rice into 4 bowls, and top with pork, mushrooms, bok choy, and grapefruit. Sprinkle with peanuts and chives.