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Brown-sugared pork tenderloin stir-fry

Serves 4

Medically reviewed on May 14, 2018

Dietitian Tip

Cut off any thick ends on the bok choy stems to ensure even cooking.


  • 1/4 cup brown sugar
  • 2 tablespoons minced green onions
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons cornstarch
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1 pound pork tenderloin, cleaned and cut into strips
  • 1 1/3 cups brown and white sushi rice
  • 4 teaspoons peanut oil
  • 6 cups baby bok choy
  • 1/2 cup sliced carrots


In a medium bowl, combine the brown sugar, green onions, ginger, cornstarch, garlic and salt with a whisk. Place pork in the bowl with the brown sugar mixture. Refrigerate for 2 hours. Meanwhile, cook rice according to package directions. Set aside.

Remove pork from refrigerator and bring to room temperature. In a wok on medium-high heat, add 2 teaspoons of peanut oil. Once oil is heated, add pork. Cook until pork has reached 155 F, about 7 minutes. While pork is cooking, heat a separate large saute pan to medium-high heat. Add the remaining 2 teaspoons of peanut oil to pan and saute the bok choy and carrots until tender, about 4 minutes. Serve with rice.

Nutritional Analysis (per serving)

Serving Size4 ounces pork, 1/3 cup rice, 1 1/2 cups bok choy
Carbohydrate30 g
Cholesterol56 mg
Fiber3 g
Protein26 g
Sodium502 mg
Monounsaturated Fat4 g
Saturated Fat2 g
Total Fat9 g

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