Garlic-Pork Stir-Fry

Julia Dowling Rutland, Coastal Living MARCH 2013

Photo by Tannis G.
Adapted from myrecipes.com

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 1/2

    cup chicken or vegetable broth

  • 1/3

    cup hoisin sauce

  • 1/4

    cup soy sauce

  • 1

    tablespoon cornstarch

  • 1/2 to 1

    teaspoon chili-garlic paste or sriracha

  • 12

    ounces pork tenderloin, cut into strips

  • 3

    baby bok choy or 1 medium bok choy

  • 5

    teaspoons stir-fry oil or vegetable oil, divided

  • 6

    garlic cloves, sliced

  • 1

    tablespoon minced fresh ginger

  • 2

    shallots, halved and sliced

  • 1

    red bell pepper, thinly sliced

  • 8

    ounces cremini mushrooms, sliced

  • Hot cooked soba noodles or rice noodles

Directions

1. Combine first 5 ingredients in a small bowl. Toss pork with 1/4 cup sauce mixture in a medium bowl, reserving remaining sauce mixture. Marinate 15 to 30 minutes. 2. Meanwhile, trim root end of bok choy. Slice white stems; tear or cut large leaves in half. 3. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 teaspoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add pork; stir-fry 3 minutes or until browned. Transfer to a plate, and wipe wok clean. 4. Heat remaining 3 teaspoons oil in wok over high heat (medium-high, if using a nonstick skillet). Add garlic, ginger, and shallots; stir-fry 30 seconds or until fragrant. Stir in bok choy stems, bell pepper, and mushrooms, and cook 5 minutes or until tender. 5. Stir in reserved sauce mixture. Bring to a boil, reduce heat, and simmer 1 minute or until thickened. Stir in bok choy leaves and pork, and cook until heated through. Serve with hot cooked noodles.

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