Ingredients
-
5 tablespoons reduced-sodium soy sauce
-
2 tablespoons rice wine vinegar
-
1 tablespoon cornstarch
-
2 tablespoons sesame oil, divided
-
1 (1 pound) pork tenderloin, cut into strips
-
1 fresh red chile pepper, chopped
-
2 cloves garlic, minced
-
1 onion, chopped
-
1 green bell pepper, chopped
-
1 head bok choy, leaves and stalks separated, chopped
-
2 crowns broccoli, chopped
-
1 teaspoon ground ginger
Directions
-
Gather all ingredients.
![Ingredients to make pork stir fry]()
Dotdash Meredith Food Studios
-
Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
![A small bowl of soy sauce, vinegar, and cornstarch with a whisk]()
Dotdash Meredith Food Studios
-
Heat 1 tablespoon sesame 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 the wok to heat.
![A wok with cooked slices of pork tenderloin in sesame oil]()
Dotdash Meredith Food Studios
-
Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and bell pepper; cook and stir until onion starts to soften, 2 to 3 minutes.
![A wok with onion, red chilies, bell pepper being stirred with a wooden spoon]()
Dotdash Meredith Food Studios
-
Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
![A wok with boy choy stalks, red chiles, onion, and bell pepper]()
Dotdash Meredith Food Studios
-
Add broccoli to the wok; cook and stir until slightly softened, about 2 minutes.
![A wok with broccoli, bok choy, onions, red chiles, and bell pepper]()
Dotdash Meredith Food Studios
-
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 leaves start to wilt and broccoli is tender, 5 to 7 minutes.
![A wok with pork and vegetable stir fry]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 188 | Calories |
| 8g | Fat |
| 13g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 188 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 2g | 9% |
| Cholesterol 42mg | 14% |
| Sodium 541mg | 24% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 3g | 12% |
| Total Sugars 5g | |
| Protein 18g | 35% |
| Vitamin C 109mg | 121% |
| Calcium 122mg | 9% |
| Iron 2mg | 12% |
| Potassium 698mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
