Pork & Bok Choy Stir-Fry

Pork & Bok Choy Stir-Fry

In this zippy pork stir-fry we cut the bok choy into long, thin strips to mimic the long noodles. We like Japanese soba noodles because they are made with buckwheat, which gives them a nutty flavor and a boost of fiber. You can also use mild-flavored rice noodles or whole-wheat spaghetti. Serve with sliced cucumbers dressed with rice-wine vinegar and a glass of sauvignon blanc.

From EatingWell: September/October 2009
Yield: 4 servings
Active Time: 40
Total Time: 40


  1. 8 ounces soba or rice noodles
  2. 3/4-1 pound pork tenderloin, trimmed
  3. 1/3 cup water
  4. 1/4 cup Shao Hsing rice wine or dry sherry , (see Notes)
  5. 2 tablespoons reduced-sodium soy sauce
  6. 2 teaspoons cornstarch
  7. 1 tablespoon peanut oil or canola oil
  8. 1 medium onion, thinly sliced
  9. 1 pound bok choy (about 1 medium head), trimmed and cut into long, thin strips
  10. 1 tablespoon chopped garlic
  11. 1 tablespoon chile-garlic sauce (see Note)


  1. Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside.
  2. Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Whisk water, rice wine (or sherry), soy sauce and cornstarch in a small bowl.
  3. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the pork, garlic and chile-garlic sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes.
  4. Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the pork and vegetables over the noodles.

Tips & Notes

  • Ingredient Notes: Shao Hsing (or Shaoxing) is a seasoned rice wine available in the Asian or wine section of some supermarkets markets and in Asian food markets.
  • We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.
  • Chile-garlic sauce (also labeled chili-garlic sauce or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.


Nutrition Per Serving: 374 calories; 6 g fat (1 g sat, 2 g mono); 55 mg cholesterol; 51 g carbohydrates; 29 g protein; 2 g fiber; 775 mg sodium; 975 mg potassium.

Nutrition Bonus: Vitamin A (94% daily value), Vitamin C (55% dv), Potassium (28% dv), Magnesium (23% dv), Iron (21% dv), Folate (20% dv), Zinc (19% dv).

3 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 2 lean meat, 1 fat