Brown-sugared pork tenderloin stir-fry

Date Updated: 05/14/2016

Serving Info

Serves 4

Dietician Tip

Cut off any thick ends on the bok choy stems to ensure even cooking.

Directions

In a medium bowl, combine the brown sugar, green onions, ginger, cornstarch, garlic and salt with a whisk. Place pork in the bowl with the brown sugar mixture. Refrigerate for 2 hours. Meanwhile, cook rice according to package directions. Set aside.

Remove pork from refrigerator and bring to room temperature. In a wok on medium-high heat, add 2 teaspoons of peanut oil. Once oil is heated, add pork. Cook until pork has reached 155 F, about 7 minutes. While pork is cooking, heat a separate large saute pan to medium-high heat. Add the remaining 2 teaspoons of peanut oil to pan and saute the bok choy and carrots until tender, about 4 minutes. Serve with rice.

Ingredients

1/4 cup brown sugar
2 tablespoons minced green onions
1 tablespoon minced fresh ginger
2 teaspoons cornstarch
1 teaspoon minced garlic
1/4 teaspoon salt
1 pound pork tenderloin, cleaned and cut into strips
1 1/3 cups brown and white sushi rice
4 teaspoons peanut oil
6 cups baby bok choy
1/2 cup sliced carrots