Pork, Kale, and Bok Choy Stir-Fry

Yield: 5 servings (serving size: 1 cup stir-fry and 1 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 13%
  • Fat: 5.8g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 23.4g
  • Carbohydrate: 66.1g
  • Fiber: 3.6g
  • Cholesterol: 44mg
  • Iron: 5.2mg
  • Sodium: 543mg
  • Calcium: 189mg

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

  1. 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.
  2. 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.
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