Pork Tenderloin Stir-Fry

Servings: 4

Prep Time: 5 mins
Cooking Time: 15 mins

(Per Serving)

Calories: 461
Protein: 36 grams
Carbohydrates: 62 grams
Fat: 8 grams

Ingredients

• 8 ounces rice noodles
• 1 pound pork tenderloin, trimmed of fat
• 1/3 cup water
• 1/4 cup Shao Hsing rice wine or dry sherry
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon peanut oil or canola oil
• 1 medium onion, thinly sliced
• 1 pound bok choy (about 1 medium head),
• trimmed and cut into long, thin strips
• 1 tablespoon garlic, minced
• 1 tablespoon chili-garlic sauce

Method

1. Bring a large pot of lightly salted water to a boil and add noodles, cook
according to package instructions. Drain, quickly rinse with cold water to
stop from further cooking.
2. While the pasta is boiling, slice the pork into thin rounds, then cut each
round into matchsticks.
3. In a small bowl whisk the water, rice wine (or sherry), soy sauce, and
cornstarch.
4. Heat the oil in a Dutch oven over medium heat. Add the onion and cook
for 2 – 3 minutes. Once the onions are softened, add the bok choy and cook,
stirring occasionally until it begins to soften, about 5 minutes. Add the pork,
garlic, and chili-garlic sauce. Stir occasionally until the pork is just cooked
through, about 2 – 3 minutes.
5. Take your cornstarch mixture and give it a quick whisk, then add to the
Dutch oven and bring to a boil. Stir frequently for 2 – 4 minutes until the
sauce has thickened. Serve on top of the noodles.