Pork and Bok Choy Stir Fry

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Pork and Bok Choy Stir Fry

Serving Size: 1/4 of the recipe

Calories per serving: Per Serving 249 Calories

Fat per serving: 9g

porkandboychoystirfry Pork and Bok Choy Stir Fry

Serve with Rice or Noodles if Desired


  • 1/2 cup low sodium chicken broth
  • 1/3 cup hoisin sauce
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/2 to 1 teaspoon chili garlic paste
  • 12 ounces pork tenderloin, cut into thin strips
  • 3 baby bok choy or 1 medium bok choy
  • 4 teaspoons peanut or canola oil, divided
  • 6 garlic cloves, sliced
  • 1 tablespoon minced fresh ginger
  • 2 shallots, halved and sliced
  • 1 red bell pepper, thinly sliced
  • 8 ounces button mushrooms, sliced


  1. Combine first 5 ingredients in a small bowl. Toss pork with 1/4 cup sauce mixture in a medium bowl, reserving remaining sauce mixture. Marinate 15 to 30 minutes.
  2. Meanwhile, trim root end of bok choy. Slice white stems; tear or cut large leaves in half.
  3. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 teaspoons oil in pan to coat. Add pork; stir-fry 3 minutes or until browned. Transfer to a plate, and wipe wok clean.
  4. Heat remaining 2 teaspoons oil in wok over high heat. Add garlic, ginger, and shallots; stir-fry 30 seconds or until fragrant. Stir in bok choy stems, bell pepper, and mushrooms, and cook 5 minutes or until tender.
  5. Stir in reserved sauce mixture. Bring to a boil, reduce heat, and simmer 1 minute or until thickened. Stir in bok choy leaves and pork, and cook until heated through.


Per Serving (1/4 recipe): 249 Calories; 9g Fat (30.7% calories from fat); 1g Saturated Fat; 23g Protein; 21g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 1076mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. Low Fat Recipes Furnished by LowFatLifestyle.com©

 Pork and Bok Choy Stir Fry

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