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John Kernick Photo by: John Kernick

Chinese BBQ Pork With Shiitake and Bok Choy

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.

Health SEPTEMBER 2009

  • Yield: Makes 4 servings (serving size: 1 cup rice, 3 ounces pork, and 1/2 cup vegetables)
  • Cook time: 11 Minutes
  • Prep time: 30 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 371
  • Fat: 10g
  • Saturated fat: 2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3g
  • Protein: 29g
  • Carbohydrate: 40g
  • Fiber: 3g
  • Cholesterol: 62mg
  • Iron: 3mg
  • Sodium: 308mg
  • Calcium: 110mg
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