Pork & bok choy stir-fry

Dinner tonight, March 3, 2015
Absolutely delicious asian dish, if you can get bok choy, make this dish - YUMMY !
4 servings

  • 8 ounces soba or rice noodles
  • ¾-1 lbs. pork tenderloin, trimmed
  • cup water
  • ¼ cup Shao Hsing rice wine or dry sherry, (see Notes)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon peanut oil or canola oil
  • 1 medium onion, thinly sliced
  • 1 lb. bok choy (about 1 medium head), trimmed and cut into long, thin strips
  • 1 tablespoon chopped garlic
  • 1 tablespoon chile-garlic sauce ( Sambal Oelek )

1) Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside.

Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Whisk water, rice wine (or sherry), soy sauce and cornstarch in a small bowl.

Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the pork, garlic and chile-garlic sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes.

Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the pork and vegetables over the noodles.

Nutritional notes:
Calories per serving 374 calories | 6 g fat ( 1 g sat , 2 g mono | 55 mg cholesterol | 51 g carbohydrates | 29 g protein | 2 g fiber | 775 mg sodium |975 mg potassium.

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