Pork and Bok Choy Stir-Fry for Two

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.

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.

Heat oil in a large skillet 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.

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.

Carb Servings: 3 starch, 1 vegetable, 2 lean meat, 1 fat. Carbohydrate Servings: 3 1/2. Nutrition Bonus: Vitamin A (94% daily value), Vitamin C (55% dv), Potassium (28% dv), Magnesium (23% dv), Folate & Iron (20% dv), Zinc (19% dv).