Brown-sugared pork tenderloin stir-fryServes 4
Medically reviewed on May 14, 2018
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 Size||4 ounces pork, 1/3 cup rice, 1 1/2 cups bok choy|
|Monounsaturated Fat||4 g|
|Saturated Fat||2 g|
|Total Fat||9 g|