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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons cornstarch |
1/2 cup chicken broth |
3 tablespoons soy sauce |
1 small head bok choy |
1 lb pork tenderloin, cut into thin strips |
2 tablespoons vegetable oil, divided |
1 garlic clove, minced |
1 teaspoon minced fresh gingerroot |
1/4 cup water |
1/4 teaspoon crushed red pepper flakes |
4 green onions, thinly sliced |
1 medium mango, peeled and cubed |
1 teaspoon sesame oil |
Directions:
1. In a small bowl, combine the cornstarch, broth, and soy sauce until smooth; set aside.
2. Cut off and discard root end of bok choy, leaving stalks with leaves.
3. Cut enough leaves into 1-inch slices to measure 2 cups. Cut enough stalks into 1/2-inch pieces to measure 2 cups. Save remaining bok choy for another use.
4. In a large skillet, stir-fry pork in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm.
5. Stir-fry bok choy stalks in remaining oil for 2 minutes. Add garlic, ginger, and bok choy leaves; stir-fry 2 minutes. Add water and pepper flakes if desired; cook 2 minutes longer or until bok choy is crisp-tender.
6. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the green onions, mango, and reserved pork; heat through. Stir in seame oil. Serve with rice.
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