I doubled the sauce and we enjoyed it. Lots of crunchy veggies. I wasn't much of a fan of the pork shoulder - very fatty. I think I'd use pork tenderloin next time or chicken.
Crispy Pork Stir-Fry with Baby Bok Choy
Hot! Hot! Hot! That is exactly how your wok should be before the food goes in so that you get the crispy, browned edges you want. Get the thinnest slices of meat by using a serrated knife to cut it or by freezing it for 30 minutes.
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Total: 30 Minutes
- Calories: 331
- Fat: 11.3g
- Saturated fat: 2.5g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 2.6g
- Protein: 19.7g
- Carbohydrate: 39.1g
- Fiber: 9g
- Cholesterol: 47mg
- Iron: 2.3mg
- Sodium: 463mg
- Calcium: 107mg
- 10 ounce very thinly sliced pork shoulder
- 1 1/2 teaspoons dark sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 tablespoon canola oil
- 2 heads baby bok choy, quartered lengthwise
- 1 1/2 cups (2-inch) pieces haricots verts (French green beans)
- 1 tablespoon finely chopped peeled fresh ginger
- 3 large garlic cloves, thinly sliced
- 1 red bell pepper, cut into thin strips
- 2 tablespoons rice vinegar
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons brown sugar
- 1/4 cup sliced green onions
- 2 cups hot cooked long-grain brown rice
- 1. Heat a large wok over high heat until very hot. Toss pork with sesame oil, salt, and pepper. Add pork to pan; let stand 2 minutes, without stirring, so that pork gets crispy and browned. Stir-fry pork for 2 minutes or until well browned on all sides. Let stand 1 minute without stirring. Spoon pork into a bowl; set aside.
- 2. Reheat pan over high heat until very hot. Add canola oil; swirl to coat. Add bok choy; stir-fry 2 minutes. Add green beans, ginger, garlic, and bell pepper; stir-fry 3 minutes or until crisp-tender. Combine vinegar, soy sauce, and brown sugar, stirring until sugar dissolves. Remove pan from heat; stir in vinegar mixture, tossing to coat. Stir in pork. Sprinkle with green onions. Serve over rice.
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