Photo: Tara Donne; Styling: Sarah Smart
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 4 (serving size: about 1 cup stir-fry and 1/2 cup rice)

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.

How to Make It

Step 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.

Step 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.

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

Ratings & Reviews

kayakGirl21's Review

November 25, 2013
I wouldn't really say this is "worthy of a special" as the 4 star rating implies but it is a good recipe and I felt bad about giving it only 3 starts. I used a pork tenderloin because that is what I had on hand but otherwise followed recipe. The ginger and garlic along with the soy, vinegar, and sugar gave it a nice flavor but I like things spicy so I added Siracha to mine. Both my 2 & 5 year olds ate it and said I could make it again.

BarbSueH's Review

January 05, 2014
We made this tonight for dinner and it was outstanding!! We don't have a wok but used a large non stick frying pan. But it was easy and very, very tasty. I love all the fresh veggies and the pork was tender. The sauce was excellent - just enough to add a bit of flavor to the rice. WOW!! I will make this again and again! Thanks cooking light!

sukeedog's Review

May 25, 2014

wishokie1's Review

January 15, 2014
Three stars seems harsher than I mean it--I wouldn't make this for a special occasion, but it was a good weeknight recipe! It was easy, full of healthy, yummy vegetables, and came together pretty quickly (the rice took longer than anything else). My only quibble is that there is not much sauce--it just barely coats the vegetables, so when it was served over rice, it was a little dry/bland. I think I'll double the sauce next time.

Lifein's Review

January 13, 2014
Very good, could use a bit more sauce to put over dryer rice. Added onion, sliced. Good flavor.

daneanp's Review

May 07, 2014
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.