Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Jeanne Thiel Kelley
Recipe by Cooking Light March 2000

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

407 calories; calories from fat 13%; fat 5.8g; saturated fat 1.2g; mono fat 1.9g; poly fat 1.9g; protein 23.4g; carbohydrates 66.1g; fiber 3.6g; cholesterol 44mg; iron 5.2mg; sodium 543mg; calcium 189mg.
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