• Serves
    4
  • 307
    Calories

Dietician's Tip: Cut off any thick ends on the bok choy stems to ensure even cooking.

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

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