Food and Recipes Dinner Pork and Bok Choy Stir-Fry Recipe 4.0 (1) 1 Review 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. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on March 7, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 35 mins Total Time: 35 mins Yield: 6 serves 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 Directions 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. 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. 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. 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. Rate it Print