Ingredients
- 1 pork tenderloin, (about 12 oz/375 g)
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tbsp vegetable oil
- 6 baby bok choy, halved lengthwise
- 3 green onions, sliced
- 1/2 tsp five-spiced powder or grated gingerroot
- 1 clove garlic, minced
- 2 tsp grated gingerroot
- pinch hot pepper flakes
- 4 cups cooked rice
Preparation
Thinly slice pork tenderloin crosswise; set aside.
In small measuring cup, whisk together 3/4 cup (175 mL) water, cornstarch, soy sauce and hoisin sauce; set aside.
In wok or large skillet, heat half of the oil over high heat; stir-fry pork, in batches, until browned, 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.
In small measuring cup, whisk together 3/4 cup (175 mL) water, cornstarch, soy sauce and hoisin sauce; set aside.
In wok or large skillet, heat half of the oil over high heat; stir-fry pork, in batches, until browned, 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.
