Ingredients
Makes 8 servings
16 ounces pork tenderloin
2 garlic cloves, peeled, minced
4 tablespoons reduced-sodium soy sauce, divided use
2 tablespoons cornstarch
½ teaspoon ground ginger
1 cup reduced-sodium chicken broth
2 tablespoons cooking sherry
1 teaspoon sugar
2 tablespoons canola oil, divided use
⅛ teaspoon red-pepper flakes
1 cup julienned carrots
1 cup sliced celery
1 ½ cups chopped onion
2 ½ cups sliced bok choy
1 can (8 ounces) water chestnuts, sliced and drained
4 cups cooked brown rice, prepared without salt or oil
Directions
To marinate pork:
Cut pork into strips. Place in bowl. Add garlic and 2 tablespoons soy sauce. Stir to coat meat. Cover. Refrigerate for 2 to 4 hours.
To make broth mixture:
In separate bowl, combine remaining soy sauce, cornstarch, ginger, broth, sherry and sugar. Set aside.
To stir-fry pork:
In large skillet or wok, heat 1 tablespoon canola oil over high heat. Add red-pepper flakes. Cook for 30 seconds. Add pork. Stri-fry until no longer pink. Remove pork. Keep warm.
To stir-fry vegetables:
Add remaining 1 tablespoon canola oil. Stir-fry carrots and celery for 3 to 4 minutes. Add onion, bok choy and water chestnuts. Stir-fry for 2 to 3 minutes.
To finish stir-fry:
Stir broth mixture. Add mixture and pork to skillet. Bring to a boil. Cook, stirring, for 3 to 4 minutes or until thickened.