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Stir-Fried Pork With Carrots and Bok Choy

Stir-Fried Pork With Carrots and Bok Choy 4.000

Julia Ewan - The Washington Post

Dinner in Minutes Sep 24, 2008

It's surprising what a little lemon juice and zest -- not typical stir-fry ingredients -- will do for this dish. The recipe calls for a small amount of prepared stir-fry sauce: Plenty of sweet and spicy flavors are available, so pick the one you like best.

Serve with a bowl of miso soup as a first course.


Servings: 4
Ingredients
  • 1 12-ounce pork tenderloin (usually the smaller one in a 2-tenderloin vacuum package)
  • 1 tablespoon cornstarch
  • 12 ounces bok choy (1 large or 4 to 5 baby bok choy)
  • 1 small red or yellow bell pepper
  • 1 small lemon
  • 3 teaspoons vegetable oil
  • 1 cup store-bought shredded carrots
  • 2 to 3 tablespoons store-bought stir-fry sauce
  • 2 tablespoons water

Directions

Trim and discard any excess fat and silver skin from the pork tenderloin. Cut the meat crosswise in half, then lengthwise into 1/4-inch-thick strips and place them in a resealable plastic food storage bag.

Add the cornstarch and toss until the pork is evenly coated.

Remove the tough outer green leaves of the bok choy as needed. Core, then separate the stalks; rinse any grit off the bottom of the white stalks. Cut the bok choy lengthwise into inch-thick strips, then cut crosswise in half; trim leafy greens as needed. (If using baby bok choy, core, then cut each one lengthwise into 4 pieces. Rinse grit off the stems as needed.)

Cut the bell pepper in half from top to bottom, then core and seed it. Cut the remaining pepper flesh lengthwise into very thin strips. Use a Microplane or citrus zester to yield 1 teaspoon of zest from the lemon. Cut the lemon in half and squeeze to yield 1 tablespoon of juice (collect zest and juice together in a small bowl).

Heat 2 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the pork and stir-fry for 3 to 4 minutes, until just cooked through. Transfer to a plate.

Add the remaining teaspoon of oil to the wok or skillet; when it is hot, add the prepped vegetables. Stir-fry for about 6 minutes, until they have reduced in volume and are just tender.

Return the pork to the wok or skillet, then add 2 tablespoons of the stir-fry sauce, the water, lemon juice and zest; stir-fry just until all the ingredients are heated through. Taste and add the remaining tablespoon of stir-fry sauce as needed. Divide the stir-fry among individual bowls or plates; serve hot.


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Recipe Source

Adapted from "The Woman's Day Cookbook for Healthy Living" (Filipacchi, 2008).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 213


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 2g 10%

Cholesterol: 56mg 19%

Sodium: 1025mg 43%

Total Carbohydrates: 13g 4%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 21g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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