Pork, Kale, and Bok Choy Stir-Fry

Nina Marcinowski


  • 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


  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)

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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