- 4
- 10 mins
- 25 mins
Ingredients
- Sauce:
- 1 pork tenderloin, trimmed and sliced into thin slices
- 6-8 baby bok choy or shanghai choy
- 2 cloves garlic, minced
- 1 tsp. fresh ginger, minced
- 1/4 cup soy sauce
- 3/4 cup fresh orange juice
- 1 tsp. orange zest
- 2 tsp. sesame oil
- 1-2 tsp. chili garlic sauce, sambal oleek or siracha (1 tsp. for moderate spice or 2 tsp. for spicy-lovers. Can omit if you don’t want heat)
- 1 Tbsp. cornstarch
- Garnish:
- Toasted sesame seeds
- 1-2 green onions, sliced
- Small red pepper, thinly sliced (optional)
Preparation
Step 1
Remove silver-skin and trim any fat from pork tenderloin and cut into thin slices. Set aside. (*Tip: to easily remove silver-skin, make a slice into it with a sharp knife and them use a paper towel to pull it off. Repeat until it’s all removed). Remove ends from bok choy and wash. Chop, if desired or leave in whole stalks. Set aside.
Heat 1 Tbsp. oil in frying pan over medium-high heat. Add pork and cook until no pink remains. Add garlic and ginger and cook, stirring, for another minute. Add sauce and bring to a boil. Scatter bok choy over top and continue cooking, tossing, until bok choy is tender, but still a nice, bright green. Garnish with toasted sesame seeds, red pepper slices (if using) and sliced green onions.
Serve as is, or over rice.