¾ pound pork tenderloin, cut into ¼-inch thick strips
¼ cup black bean sauce with garlic
1 tablespoon rice wine vinegar
1 tablespoon water
1½ tablespoons vegetable oil
¾ pound baby bok choy, cut in half lengthwise
1 large onion, sliced
4 ounces shiitake mushrooms, stemmed and sliced
In a medium bowl, stir together the cornstarch and soy sauce. Add pork and toss to combine. In a separate bowl, mix together the black bean sauce, vinegar, and water. Set aside.
In a large, deep nonstick skillet, heat 2 teaspoons of the oil over high heat. Add pork and cook, stirring, for 2 minutes or until pork is barely cooked. Transfer to a plate.
Reduce heat to medium-high. Add another 2 teaspoons oil, and bok choy to skillet. Cook, turning, until stems start to soften, about 4 minutes. Transfer to plate with pork.
Add remaining 1 teaspoon oil, onion, and mushrooms to skillet. Cook, stirring, for about 3 minutes. Stir in black bean mixture, and return pork and bok choy to skillet. Cook, stirring to mix, until bok choy is tender, about 2 minutes.
214 calories (21g protein, 10g carbohydrate, 10g fat) per serving