• 4servings
  • 26minutes
  • 218calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9
MineralsZinc, Copper, Fluorine, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pound(s) pork tenderloin , cut into 3 strips (1/4-inch thick)

  2. 1 1/2 teaspoon(s) cornstarch

  3. 1 1/2 teaspoon(s) reduced-sodium soy sauce

  4. 1/4 cup(s) black bean sauce with garlic

  5. 1 tablespoon(s) rice wine vinegar

  6. 1 tablespoon(s) water

  7. 1 1/2 tablespoon(s) canola oil

  8. 3/4 pound(s) baby bok choy , cut in half lengthwise

  9. 1 large yellow bell pepper , cut into 2-inch chunks

  10. 4 ounce(s) medium-size shiitake mushrooms , stemmed, caps halved

  11. 1 teaspoon(s) grated peeled fresh ginger

  12. Freshly ground pepper , to taste

  13. Brown rice

Instructions Jump to Ingredients ↑

  1. In a medium bowl, toss pork with cornstarch and soy sauce. In a small cup, stir together black bean sauce, vinegar, and water; set aside.

  2. Heat 2 teaspoons of the oil in a large, deep nonstick skillet over high heat. Add pork; cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.

  3. Reduce heat to medium-high and add another 2 teaspoons of the oil to skillet. Add bok choy, cut side down, and cook until cut surface is lightly browned, about 2 to 3 minutes. Continue to cook, turning pieces, until bok choy stems start to soften, 2 minutes longer. Transfer to plate with pork.

  4. Add the remaining 1 teaspoon oil to skillet with bell pepper, mushrooms, and ginger. Cook, stirring, 3 minutes. Stir in black bean mixture, pork, and bok choy; cook, tossing until sauce evenly coats everything and bok choy is tender, about 2 minutes. Serve over brown rice, if desired.


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