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

How to Make It

Step 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.

Step 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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Ratings & Reviews

veryslowcook's Review

February 05, 2012
This was a decent stir-fry, but I like other recipes better. Made a couple of modifications... used chicken thighs instead of pork, cut hoisin to 1 T. (it's a bit sweet for me), and added 1 T. of chile paste and 1 T. of mirin. I did appreciate all the greens incorporated into this dish.

froguh23's Review

May 16, 2011