Close

Pork and Bok Choy Stir-Fry Recipe

Pork and Bok Choy Stir-Fry
Photo: Hector Manuel Sanchez, Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox
Active
35 Minutes
Total
35 Minutes

Yield

Serves 6

Pork tenderloin is a great choice for stir-fry because it’s a lean cut that tastes best when cooked quickly over high heat. This easy recipe pairs thin slices of pork with a bright, aromatic sauce made with orange juice, garlic, ginger, and soy sauce. No stir-fry is complete without vegetables, and bok choy and carrots are delicious with the sauce, although you could add snow peas, broccoli, or bell peppers. If you own a wok, now is the time to pull it out. The size and shape of a wok keeps the sauce from reducing much too quickly—you want the sauce to coat all if the stir-fry ingredients evenly. If you don’t have a wok, a large cast iron skillet is the next best thing. This recipe is a power booster because of the bok choy. The leaves and stalks are full of vitamins A, C, B6, and K as well as potassium, calcium, iron, folate, fiber, and antioxidants.

Ingredients

  • 1 1/2 pounds pork tenderloin
  • 1/4 teaspoon black pepper
  • 1 1/4 teaspoons kosher salt, divided
  • 3 tablespoons peanut oil, divided
  • 1/2 pound bok choy, cut into 1-inch pieces (about 3 cups)
  • 3 cups matchstick carrots
  • 1 small red onion, thinly sliced
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons cornstarch
  • 3/4 cup chicken broth, divided
  • 1/4 cup fresh orange juice
  • 2 tablespoons soy sauce
  • Hot cooked rice

How to Make

  1. Cut pork into 1/2-inch-thick slices; cut each slice into 3 to 4 (1-inch-long) pieces. Season with pepper and 1⁄2 teaspoon of the salt.
  2. Heat 1 tablespoon of the oil in a large skillet or wok over high. Add half of pork; cook, stirring, until browned, 2 to 3 minutes. Remove from skillet. Repeat with 1 tablespoon of the oil and remaining pork.
  3. Heat remaining 1 tablespoon oil in skillet. Add bok choy, carrots, onion, ginger, and garlic; cook, stirring, until vegetables are tender-crisp, 3 to 4 minutes.
  4. Whisk together cornstarch and 1 tablespoon of the broth in a bowl; set aside. Stir together orange juice, soy sauce, and remaining broth in a separate bowl. Pour orange juice mixture over vegetable mixture in skillet; bring to a simmer over medium-high. Add pork and remaining 3/4 teaspoon salt; simmer until meat is just done, 1 to 2 minutes. Add cornstarch mixture; cook, stirring, until thickened, about 1 minute. Serve stir-fry over hot cooked rice.