Pork and Bok Choy with Black Bean Sauce
Jill
ingredients
- 3/4 lb pork tenderloin, cut into 3 strips (1/4-inch thick)
- 1 1/2 teaspoon each cornstarch and reduced-sodium soy sauce
- 1/4 cup black bean sauce with garlic
- 1 Tablespoon each rice wine vinegar and water
- 1 1/2 Tablespoon canola oil
- 3/4 lb baby bok choy, cut in half lengthwise
- 1 large yellow bell pepper, cut into 2-inch chunks
- 4 oz medium-size shiitake mushrooms, stemmed, caps halved
- 1 teaspoon grated peeled fresh ginger
- Freshly ground pepper, to taste
directions
- 1
1. In a medium bowl, toss pork with cornstarch and soy sauce. In a small cup, stir together black bean sauce, vinegar, and water; set aside.
- 2
2. Heat 2 teaspoon of the oil in a large, deep nonstick skillet over high heat. Add pork; cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.
- 3
3. Reduce heat to medium-high and add another 2 teaspoon of the oil to skillet. Add bok choy, cut side down, and cook until cut surface is lightly browned, about 2 to 3 minutes. Continue to cook, turning pieces, until bok choy stems start to soften, 2 minutes longer. Transfer to plate with pork.
- 4
4. Add the remaining 1 teaspoon oil to skillet with bell pepper, mushrooms, and ginger. Cook, stirring, 3 minutes. Stir in black bean mixture, pork, and bok choy; cook, tossing until sauce evenly coats everything and bok choy is tender, about 2 minutes. Serve over brown rice, if desired.
notes
218 calories, 10 grams fat, 21 grams protein, 11 grams carbohydrate
Source: Jill
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