Pork, Kale, and Bok Choy Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 (3/4-pound) pork tenderloin |
3 tablespoons low-sodium soy sauce, divided |
2 tablespoons minced garlic, divided |
2 teaspoons minced peeled fresh ginger, divided |
1/2 cup fat-free, less-sodium chicken broth |
3 tablespoons hoisin sauce |
1 teaspoon cornstarch |
1 tablespoon vegetable oil |
1/4 teaspoon crushed red pepper |
2 cups sliced shiitake mushroom caps |
1 1/2 cups sliced green onions |
4 cups sliced kale |
4 cups sliced bok choy |
5 cups hot cooked rice |
Directions:
1. Trim fat from pork; cut into 2 x 1/4-inch-wide strips. Combine pork, 2 tablespoons soy sauce, 2 teaspoons garlic, and 1 teaspoon ginger in a shallow bowl. Cover and marinate in refrigerator 2 hours.
2. Combine 1 tablespoon soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, broth, hoisin sauce, and cornstarch in a small bowl; stir with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add 2 teaspoons garlic and crushed red pepper; stir-fry 30 seconds. Add mushrooms and onions; stir-fry 3 minutes. Add pork mixture and kale; stir-fry 3 minutes. Add broth mixture and bok choy; bring to a boil. Cook 1 minute or until mixture is thick. Serve over rice.
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