Pork and Bok Choy Stir-Fry

Serves 6

Ingredients

1 1/2 pounds pork tenderloin
1/4 teaspoon black pepper
1 1/4 teaspoons kosher salt, divided
3 tablespoons peanut oil, divided
1/2 pound bok choy, cut into 1-inch pieces (about 3 cups)
3 cups matchstick carrots
1 small red onion, thinly sliced
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 1/2 teaspoons cornstarch
3/4 cup chicken broth, divided
1/4 cup fresh orange juice
2 tablespoons soy sauce
Hot cooked rice

Preparation

1. Cut pork into 1/2-inch-thick slices; cut each slice into 3 to 4 (1-inch-long) pieces. Season with pepper and 1/2 teaspoon of the salt.

2. Heat 1 tablespoon of the oil in a large skillet or wok over high. Add half of pork; cook, stirring, until browned, 2 to 3 minutes. Remove from skillet. Repeat with 1 tablespoon of the oil and remaining pork.

3. Heat remaining 1 tablespoon oil in skillet. Add bok choy, carrots, onion, ginger, and garlic; cook, stirring, until vegetables are tender-crisp, 3 to 4 minutes.

4. Whisk together cornstarch and 1 tablespoon of the broth in a bowl; set aside. Stir together orange juice, soy sauce, and remaining broth in a separate bowl. Pour orange juice mixture over vegetables in skillet; bring to a simmer over medium-high. Add pork and remaining 3/4 teaspoon salt; simmer until meat is just done, 1 to 2 minutes. Add cornstarch mixture; cook, stirring, until thickened, about 1 minute. Serve stir-fry over hot cooked rice.

Southern Living
April 2017