Stir-Fried Pork with Carrots and Bok Choy

Stir-Fried Pork with Carrots and Bok Choy
Adapted from foodandwine.com
Stir-Fried Pork with Carrots and Bok Choy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

Ingredients

  • 1 1/2

    pounds pork loin, cut into 1-inch cubes

  • 1

    teaspoon salt

  • 1/4

    teaspoon fresh-ground black pepper

  • 3

    tablespoons cooking oil

  • 1 1/2

    teaspoons cornstarch

  • 1

    tablespoon water

  • 1

    onion, cut into thin slices

  • 3

    carrots, cut into 2-inch-long slices about 1/2-inch wide and 1/8-inch thick

  • 1/2

    pound bok choy, cut into 1-inch pieces (about 3 cups)

  • 2

    cloves garlic, minced

  • 1/2

    teaspoon celery seeds

  • 1/2

    cup canned low-sodium chicken broth or homemade stock

  • 1/4

    cup fresh orange juice

Directions

In a medium bowl, toss the pork loin with 1/4 teaspoon of the salt and the pepper. In a large frying pan or wok, heat 1 tablespoon of the oil over moderately high heat. Add half the pork and cook, stirring, until browned, 2 to 3 minutes. Remove. Repeat with another tablespoon of the oil and the remaining pork. Remove. Advertisement In a small bowl, combine the cornstarch and water. Heat the remaining 1 tablespoon oil in the pan. Add the onion, carrots, bok choy, garlic, and celery seeds. Cook, stirring, for 3 minutes. Stir in the broth and orange juice and bring to a simmer. Add the pork and any accumulated juices and the remaining 3/4 teaspoon salt and simmer until the meat is just done, 1 to 2 minutes. Add the cornstarch mixture and cook, stirring, until the sauce thickens, about 1 minute. SUGGESTED PAIRING Versatile Pinot Noir will have no problem handling the sweet-bitter accents of this dish.

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