Preparation time
15 minutes
Ready in
30 minutes
Cooking Time: 15 minutes
Makes
4 to 6 servings
Ingredients
- 1/4 cup (50 mL) soy sauce (preferably naturally brewed)
- 1 tbsp (15 mL) each cornstarch and Ontario Honey
- 2 tsp (10 mL) Dijon mustard
- 1 tsp (5 mL) chili garlic sauce (or to taste)
- 2 tbsp (25 mL) vegetable oil
- 12 oz (375 g) Ontario Pork Tenderloin, sliced in strips
- 1 pkg (227 g) Ontario White Button Mushrooms, halved
- 1-1/2 cups (375 mL) thinly sliced Ontario Carrots
- 1 cup (250 mL) sliced Ontario Celery
- 1 tbsp (15 mL) each minced Ontario Garlic and fresh gingerroot
- 1 pkg (454 g) Ontario Mini Shanghai Bok Choy, sliced lengthwise in half
- 1 tsp (5 mL) sesame oil
- 1/4 cup (50 mL) fresh Ontario Pea Shoots
Instructions
In small bowl, whisk together soy sauce, 3 tbsp (45 mL) of cold water, cornstarch, honey, mustard and chili garlic sauce. Set aside.
In wok or large deep skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Stir-fry pork in batches until browned; transfer to bowl.
Add remaining oil to wok. Stir in mushrooms, carrots, celery, garlic and ginger; stir-fry for 3 minutes. Add 3 tbsp (45 mL) of water. Cover and steam for 2 minutes. Add bok choy; cover and cook until bok choy leaves begin to wilt, about 2 minutes. Stir min pork with juices and reserved sauce. Stir-fry until sauce thickens, about 1 minute. Stir in sesame oil and top with pea shoots.
Nutritional Information
1 Serving (When recipe serves 6):
- Protein: 17 grams
- Fat: 7 grams
- Carbohydrate: 11 grams
- Calories: 178
- Fibre: 2 grams
- Sodium: 813 mg