- 1 (about 12 oz/375 g) pork tenderloin
- 1 tbsp. (15 mL) cornstarch
- 1 tbsp. (15 mL) soy sauce
- 1 tbsp. (15 mL) hoisin sauce
- 2 tbsp. (25 mL) vegetable oil
- 6 baby bok choy, halved lengthwise
- 3 green onions, sliced
- 1 clove garlic, minced
- 2 tsp. (10 mL) grated gingerroot
- 1/2 tsp. (2 mL) five-spice powder
- Pinch hot pepper flakes
- 4 cups (1 L) cooked rice
Cooking Procedures :
- Thinly slice pork tenderloin crosswise. Set aside.
- In a small measuring cup, whisk together 3/4 cup (175 mL) water, cornstarch, soy sauce and hoisin sauce. Set aside.
- In a wok (or large skillet), heat half of the oil over high heat. Stir-fry pork (in batches) until browned with no hint of pink, about 3 minutes. Transfer to bowl.
- Add remaining oil to wok. Stir-fry bok choy, green onions, five-spice powder, garlic, ginger and hot pepper flakes until greens are wilted, about 3 minutes.
- Return pork and accumulated juices to pan. Add soy sauce mixture. Stir-fry until sauce is thickened, about 1 minute. Serve over rice.
- Serves 4.
Tip: For no-fail rice, in saucepan, bring 2-2/3 cups (650 mL) water and 1/4 tsp. (1 mL) salt to boil; stir in 1-1/3 cups (325 mL) long-grain rice. Cover and reduce heat to low then simmer until liquid is absorbed, 20 minutes. Fluff with fork. To increase nutritional value, use parboiled whole grain rice that cooks in 20 minutes.