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
Copyright ShoppingLifestyle.com All rights reserved.
All content appearing on ShoppingLifestyle.com including but not limited to photographs and text, is protected by copyright.
No material may be copied or reproduced without written permission from the copyright holder.