Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Tiffany Vickers Davis
Recipe by Cooking Light November 2013

Gallery

Credit: Tara Donne; Styling: Sarah Smart

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 cup stir-fry and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

331 calories; fat 11.3g; saturated fat 2.5g; mono fat 5.6g; poly fat 2.6g; protein 19.7g; carbohydrates 39.1g; fiber 9g; cholesterol 47mg; iron 2.3mg; sodium 463mg; calcium 107mg.
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