Pork, Kale & Bok Choy Stir-Fry
- 1tork tenderloin (3/4-lb.)
- 4tups sliced bok choy
- 3tablespoons EACH soy & hoisin sauce
- 4tups sliced kale
- 1/2tup chicken broth
- 5tups hot cooked rice
- 2tablespoons minced garlic, divided
- 1-1/2tups sliced green onions
- 2teaspoons minced peeled fresh ginger, divided
- 1teaspoon cornstarch
- 2tups sliced shiitake mushroom caps
- 1tablespoon vegetable oil
- 1/4teaspoon crushed red pepper
- Trim fat from pork; cut into strips. Put pork, 2 Tbs. soy sauce, 2 tsp. garlic & 1 tsp. ginger in a bowl. Cover; marinate in refrigerator 2 hours. Put 1 Tbs. soy sauce, 2 tsp. garlic, 1 tsp. ginger, broth, hoisin sauce & cornstarch in a bowl; stir with a whisk. Heat oil in a skillet over medium-high heat. Add 2 tsp. garlic & crushed red pepper; stir-fry 30 seconds. Add mushrooms & onions; stir-fry 3 minutes. Add broth mixture & bok choy; bring to a boil. Cook 1 minute or until mixture is thick. Serve over rice. Serves 5. (407 cals.; 5.8 g. fat; 23.4 g. prot.)
tenderloin, choy, hoisin sauce, kale, chicken broth, rice, garlic, green onions, fresh ginger, cornstarch, shiitake mushroom, vegetable oil, red pepper
Taken from www.epicurious.com/recipes/member/views/pork-kale-bok-choy-stir-fry-50103091 (may not work)