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My review
Pork Stir Fry
EACline
"Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already."
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Ingredients
40 m servings 188 calsOriginal recipe yields 6 servings
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Directions
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- Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
- 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
Per Serving: 188 calories; 7.8 g fat; 13 g carbohydrates; 17.7 g protein; 42 mg cholesterol; 541 mg sodium. Full nutrition
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Reviews
Read all reviews 1519 Ratings
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Most helpful positive review
2/3/2015
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...
Most helpful critical review
7/17/2016
I didn't have bok choy and used carrots in this recipe. It still worked well.
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2/3/2015
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...
7/17/2016
I didn't have bok choy and used carrots in this recipe. It still worked well.
7/26/2016
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 bro...
8/14/2015
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.
2/27/2018
Added schriacha sauce and skipped the bok choy since I didn’t have any. Served over rice .perfect. I will make this again !
8/8/2017
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!
6/5/2016
I used a bag of frozen asian vegetables instead of broccoli. Used napa cabbage instead of bok choy and skipped the chili pepper.
6/11/2018
A nice authentic flavor. The kids really enjoyed it! Easy to spice it up if desired.