Pork and Bok Choy Stir Fry
Combine first 5 ingredients in a small bowl. Toss pork with 1/4 cup sauce mixture in a medium bowl, reserving remaining sauce mixture. Marinate 15 to 30 minutes.
Meanwhile, trim root end of bok choy. Slice white stems; tear or cut large leaves in half.
Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 teaspoons oil in pan to coat. Add pork; stir-fry 3 minutes or until browned. Transfer to a plate, and wipe wok clean.
Heat remaining 2 teaspoons oil in wok over high heat. Add garlic, ginger, and shallots; stir-fry 30 seconds or until fragrant. Stir in bok choy stems, bell pepper, and mushrooms, and cook 5 minutes or until tender.
Stir in reserved sauce mixture. Bring to a boil, reduce heat, and simmer 1 minute or until thickened. Stir in bok choy leaves and pork, and cook until heated through.
Per Serving (1/4 recipes): 249 Calories; 9g Fat (30.7% calories from fat); 1g Saturated Fat; 23g Protein; 21g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 1076mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
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