Garlic-Pork Stir-Fry is a one-wok wonder that will satisfy the appetites of your hungry crew and meet your desire for a simple, fast dinner.
1/2 cup chicken or vegetable broth
1/3 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon cornstarch
1/2 to 1 teaspoon chili-garlic paste or sriracha
12 ounces pork tenderloin, cut into strips
3 baby bok choy or 1 medium bok choy
5 teaspoons stir-fry oil or vegetable oil, divided
6 garlic cloves, sliced
1 tablespoon minced fresh ginger
2 shallots, halved and sliced
1 red bell pepper, thinly sliced
8 ounces cremini mushrooms, sliced
Hot cooked soba noodles or rice noodles
How to Make It
Combine first 5 ingredients in a small bowl. Toss pork with 1/4 cup sauce mixture in a medium bowl, reserving remaining sauce mixture. Marinate 15 to 30 minutes.
Meanwhile, trim root end of bok choy. Slice white stems; tear or cut large leaves in half.
Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 teaspoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add pork; stir-fry 3 minutes or until browned. Transfer to a plate, and wipe wok clean.
Heat remaining 3 teaspoons oil in wok over high heat (medium-high, if using a nonstick skillet). Add garlic, ginger, and shallots; stir-fry 30 seconds or until fragrant. Stir in bok choy stems, bell pepper, and mushrooms, and cook 5 minutes or until tender.
Stir in reserved sauce mixture. Bring to a boil, reduce heat, and simmer 1 minute or until thickened. Stir in bok choy leaves and pork, and cook until heated through. Serve with hot cooked noodles.
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We thought the flavor was a bit mild. Dressed the dish on the plate with red pepper flakes and a splash of soy sauce. Also, the sweetness of the hoisin caramelized and stuck to my wok when I stir fried the pork. Have used my wok forever and never had that happen. Lots of scrubbing.