• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (12-oz) pork tenderloin , halved lengthwise, cut crosswise in 1/4 -in.-thick slices

  2. 1 tablespoon(s) cornstarch

  3. 2 teaspoon(s) canola oil

  4. 12 ounce(s) baby bok choy , quartered crosswise

  5. 1 bell pepper , cut into strips

  6. 2 medium carrots , coarsely grated

  7. 2 tablespoon(s) stir-fry sauce

  8. 1 teaspoon(s) fresh grated lemon zest

  9. 1 tablespoon(s) fresh lemon juice

Instructions Jump to Ingredients ↑

  1. In a medium bowl, toss pork and cornstarch to coat. Heat 1½ tsp oil in a large nonstick skillet over medium heat. Add the pork and cook, tossing occasionally, until cooked through, 3 to 4 minutes. Transfer to a plate.

  2. Add the remaining ½ tsp oil to the skillet and heat over medium heat. Add the bok choy, bell pepper and carrots to the skillet and cook, tossing occasionally, until just tender, 3 to 4 minutes.

  3. Return the pork to the skillet along with any juices and along with the stir-fry sauce, lemon zest and juice and 2 Tbsp water and toss until heated through.


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