Pork, Kale, and Bok Choy Stir-Fry

recipe

Yield:

5 servings (serving size: 1 cup stir-fry and 1 cup rice)

Recipe from

Nutritional Information

Calories 407
Caloriesfromfat 13 %
Fat 5.8 g
Satfat 1.2 g
Monofat 1.9 g
Polyfat 1.9 g
Protein 23.4 g
Carbohydrate 66.1 g
Fiber 3.6 g
Cholesterol 44 mg
Iron 5.2 mg
Sodium 543 mg
Calcium 189 mg

Ingredients

1 (3/4-pound) pork tenderloin
3 tablespoons low-sodium soy sauce, divided
2 tablespoons minced garlic, divided
2 teaspoons minced peeled fresh ginger, divided
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons hoisin sauce
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/4 teaspoon crushed red pepper
2 cups sliced shiitake mushroom caps
1 1/2 cups sliced green onions
4 cups sliced kale
4 cups sliced bok choy
5 cups hot cooked rice

Preparation

Trim fat from pork; cut into 2 x 1/4-inch-wide strips. Combine pork, 2 tablespoons soy sauce, 2 teaspoons garlic, and 1 teaspoon ginger in a shallow bowl. Cover and marinate in refrigerator 2 hours.

Combine 1 tablespoon soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, broth, hoisin sauce, and cornstarch in a small bowl; stir with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add 2 teaspoons garlic and crushed red pepper; stir-fry 30 seconds. Add mushrooms and onions; stir-fry 3 minutes. Add pork mixture and kale; stir-fry 3 minutes. Add broth mixture and bok choy; bring to a boil. Cook 1 minute or until mixture is thick. Serve over rice.

Note:

Jeanne Thiel Kelley,

March 2000
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