Use fresh vegetables and inexpensive ingredients you likely already have in your pantry to make this quick pork stir-fry.
Ingredients
- Five tablespoons of reduced-sodium soy sauce
- Two tablespoons of rice wine vinegar
- One tablespoon cornstarch
- Two tablespoons sesame oil divided
- 1 (1 pound) pork tenderloin, cut into strips
- One fresh red chile pepper, chopped
- Two cloves garlic, minced
- One onion, chopped
- One green bell pepper, chopped
- One bok Choy separated leaves and stalks, chopped
- Two crowns of broccoli chopped
- One teaspoon of ground ginger
Directions
- Whisk together the soy sauce with vinegar and cornstarch in a small bowl. Set aside.
- In a wok, heat one tablespoon of sesame oil over medium-high heat. In hot oil, cook and stir the tenderloin slices until they brown. This should take 2 to 4 minutes. Return the wok to heat and transfer the pork to a platter.
- Stir and cook the red chili peppers and garlic until they sizzle in the hot oil, about 15-30 seconds. Add bell pepper and onion; stir and cook until onion softens. This should take 2 to 3 mins. Add bok choy stems to the onion mixture. Cook and stir for 3 minutes.
- Add the broccoli to the wok and cook for about 2 minutes, stirring constantly. Stir and cook until combined. Add the pork, bok choy, and soy mixture. Add ginger to the pork mixture; cook, stirring constantly, until the bok choy wails.