Photo: Sam Loyd
Stir-Fried Pork and Bok Choy
10 ingredients
Serves 4.
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This hearty stir-fry is the ultimate one-dish meal. Swap in other quick-cooking vegetables like broccoli florets, snow peas or asparagus, if you like. Pork tenderloin is easier to slice for stir-frying if you chill it first in the freezer for about 30 minutes.
Estimated Nutrition (whole recipe, rough)
624
Calories
34g
Protein
28g
Fat
51g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Bok Choy | 1 cup (70g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. dry sherry
- 1 Tbs. low-sodium soy sauce
- 1/2 tsp. Asian red chili paste
- 1 lb. baby bok choy
- 1 lb. pork tenderloin
- 3 tsp. peanut oil
- 2 garlic cloves, pressed or minced
- 1 Tbs. minced or grated fresh ginger
- 1/4 tsp. red pepper flakes
- 2 cups cooked brown rice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes