* Pork Stir Fry w/ Baby Bok Choy & Cashews

Garlic Bulb, ea.
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Ginger, 8oz. Bag.
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Pork Stir-Fry w/ Baby Bok Choi & Cashews

Serve with rice, if you like.

  • 1 lb. pork tenderloin, trimmed
  • 2 Tbs. soy sauce
  • 1 Tbs. mirin
  • 1 tsp. packed brown sugar
  • 1 tsp. cornstarch
  • Freshly ground pepper
  • 4 tsp. canola oil
  • 4 medium cloves garlic, minced
  • 2 Tbs. minced fresh ginger (from a 4-1/2-inch piece)
  • 1 lb. baby bok choy (3 to 4 heads), stalks cut crosswise into 1/2-inch-thick slices, leaves kept
  • separate
  • 3/4 cup salted cashews
  • 2 tsp. Asian sesame oil
Slice the tenderloin crosswise into 1/2-inch-thick medallions.
Cut the medallions into 1/2-inch-thick strips.
In a medium bowl, whisk the soy sauce, mirin, brown sugar, cornstarch, and 1/4 tsp. white pepper until the
cornstarch and sugar are dissolved.
Add the pork, toss to coat, and marinate for 5 to 10 minutes.
Heat 2 tsp. of the canola oil in a 14-inch wok or a 12-inch skillet over high heat until shimmering hot and swirl to coat the pan.
Add the ginger and garlic and stir-fry until fragrant, about 10 seconds.
Add the pork in a single layer and cook, undisturbed, for 1 minute. Turn the heat down to medium high and stir-fry until
the meat is nearly cooked through, 2 minutes.
Transfer to a serving bowl.
Heat the remaining 2 tsp. canola oil in the wok over medium-high heat.
Add the bok choy stalks and stir-fry
until crisp-tender, about 2 minutes.
Add the pork, bok choy leaves, and cashews, and stir-fry until the leaves are wilted, about 1 minute.
Remove from the heat, toss with the sesame oil, and serve.  

Serves 4.

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