Pork and Bok Choy Stir Fry
Adapted from a Coastal Living Recipe
Serve with Rice or Noodles if Desired

Serves 4

1/2 cup low sodium chicken broth
1/3 cup hoisin sauce
1/4 cup low sodium soy sauce
1 tablespoon cornstarch
1/2 to 1 teaspoon chili garlic paste
12 ounces pork tenderloin, cut into thin strips
3 baby bok choy or 1 medium bok choy
4 teaspoons peanut or canola oil, divided
6 garlic cloves, sliced
1 tablespoon minced fresh ginger
2 shallots, halved and sliced
1 red bell pepper, thinly sliced
8 ounces button mushrooms, sliced

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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