Pork and Bok Choy Stir Fry

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Pork and Bok Choy Stir Fry

Ingredients

• 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

Instructions

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.

Notes