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Pork, Kale, and Bok Choy Stir-Fry

Nina Marcinowski

Ingredients

  • 1 (¾ pound) pork tenderloin
  • 3 tablespoons low-sodium soy sauce, divided
  • 2 tablespoons minced garlic, divided
  • 2 teaspoons minced peeled fresh ginger, divided
  • ½ cup fat-free, less-sodium chicken broth
  • 3 tablespoons hoisin sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • ¼ teaspoon crushed red pepper
  • 2 cups sliced shiitake mushroom caps
  • 1 ½ 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 ¼-inch-wide strips.

  2. Combine pork, 2 tablespoons soy sauce, 2 teaspoons garlic, and 1 teaspoon ginger in a shallow bowl. Cover and marinate in refrigerator 2 hours.

  3. 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. 5 servings (serving size: 1 cup stir-fry and 1 cup rice)