Easy Pork Stir Fry Recipe for Weeknights

Ingredients

• 5 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil, divided
• 1 (1 pound) pork tenderloin, cut into strips
• 1 fresh red chile pepper, chopped
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 head bok choy, leaves and stalks separated, chopped
• 2 crowns broccoli, chopped
• 1 teaspoon ground ginger

Instructions

1. Gather all of your ingredients for the pork stir fry.
2. In a small bowl, whisk together the soy sauce, rice wine vinegar, and cornstarch; set the mixture aside.
3. Heat 1 tablespoon of sesame oil in a wok over medium-high heat. Cook the tenderloin strips in the hot oil, stirring constantly, until browned, about 2 to 4 minutes. Transfer the pork to a plate and return the wok to the heat.
4. Add the remaining sesame oil to the wok; cook and stir the red chile pepper and garlic in the hot oil until sizzling, about 15 to 30 seconds. Add the onion and bell pepper; cook and stir until the onion begins to soften, approximately 2 to 3 minutes.
5. Stir the chopped bok choy stalks into the onion mixture; cook and stir until the stems begin to soften, around 3 minutes.
6. Add the broccoli to the wok; cook and stir until it is slightly softened, about 2 minutes.
7. Add the pork, chopped bok choy leaves, and soy sauce mixture to the wok; cook and stir until everything is well combined. Season the pork mixture with ginger; cook and stir until the bok choy leaves start to wilt and the broccoli is tender, about 5 to 7 minutes.

Nutrition

• Calories: 188 kcal
• Fat Content: 8 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 541 mg
• Protein Content: 18 g
• Cholesterol Content: 42 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g