Cut off any thick ends on the bok choy stems to ensure even cooking.

Serves 4

Ingredients:

       
  • 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

Directions:

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
  • Total carbohydrate: 30 g
  • Dietary fiber: 3 g
  • Sodium: 502 mg
  • Saturated fat: 2 g
  • Monounsaturated fat: 4 g
  • Total fat: 9 g
  • Cholesterol: 56 mg
  • Protein: 26 g
  • Calories: 307
  • Fats and oils: 1
  • Grains and grain products: 1
  • Meats poultry and fish: 4
  • Vegetables: 2
  • Sweets: 1
  • Carbohydrates: 1
  • Fats: 1
  • Protein and dairy: 1
  • Vegetables: 1
  • Sweets: 1/2
  • Fats: 1
  • Meat and meat substitutes: 4
  • Nonstarchy vegetables: 2
  • Starches: 1
  • Sweets desserts and other carbohydrates: 1
Last Updated: 2016-05-14
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