Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.

Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk soy sauce, vinegar, and cornstarch together in a small bowl.

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  • Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.

  • Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.

  • Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition Facts

188 calories; protein 17.7g 35% DV; carbohydrates 13g 4% DV; fat 7.8g 12% DV; cholesterol 42.1mg 14% DV; sodium 540.8mg 22% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/04/2015
This stir fry came together quickly. We just did not care for the sauce so I would add a couple teaspoons of sugar to cut the salty sour flavor and a tablespoon of freshly grated ginger root and a tespoon of sambal to add some zest to the flavor. Read More
(17)

Most helpful critical review

Rating: 3 stars
07/17/2016
I didn't have bok choy and used carrots in this recipe. It still worked well. Read More
(3)
41 Ratings
  • 5 star values: 22
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/04/2015
This stir fry came together quickly. We just did not care for the sauce so I would add a couple teaspoons of sugar to cut the salty sour flavor and a tablespoon of freshly grated ginger root and a tespoon of sambal to add some zest to the flavor. Read More
(17)
Rating: 5 stars
07/23/2018
Very easy, I did add a 1/2 cup of chicken stock at the end, in addition to the soy sauce mixture. We like our stir fry with a little more sauce. Read More
(4)
Rating: 3 stars
07/17/2016
I didn't have bok choy and used carrots in this recipe. It still worked well. Read More
(3)
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Rating: 3 stars
07/27/2016
This recipe will burn when put the broccoli in at the end. I ended up with raw broccoli and burnt carrots. Put the broccoli in before the pork or earlier. Another option would be to cook the broccoli before you add it to the pan. Also note that this will make A LOT of food and could easily feed 5-6 people if you put it with rice. Read More
(3)
Rating: 4 stars
08/14/2015
I like salty food so I enoyed the recipe as is. The one thing I'd say is there was a lot of sauce and the dish could have used rice to soak some of it up. Read More
(2)
Rating: 4 stars
08/08/2017
I didn't have bok choy so used kale instead and it worked well. I found there was not enough sauce for our liking so I doubled the sauce and it was good! Read More
(1)
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Rating: 3 stars
08/24/2016
I had all the ingredients on hand so followed the recipe exactly. However I found the sauce to lack some zip... too salty. Finally just doused it with some Sriracha! Also note this doesn't work as a left over as all the veggies get soggy. Read More
(1)
Rating: 5 stars
06/11/2018
A nice authentic flavor. The kids really enjoyed it! Easy to spice it up if desired. Read More
(1)
Rating: 5 stars
05/07/2018
Used low sodium soy sauce. Baby bok choy. Water chestnuts and bean sprouts. Was delicious. I would add the broccoli next time or double the bok choy! Read More
(1)