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Prep 5 mins
Cook 10 mins
Found on Canadian Living website. (Developed by The Canadian Living Test Kitchen). We really enjoyed the great flavour and the simplicity of this recipe. The first time I made this I only had pork chops on hand and they cooked up just fine. I haven't yet used five-spice powder... the ginger worked nicely.
- 1 pork tenderloin (about 12 oz./375g)
- 3⁄4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce, low sodium
- 1 tablespoon hoisin sauce
- 2 tablespoons vegetable oil
- 6 baby bok choy, halved lengthwise
- 3 green onions, sliced
- 1⁄2 teaspoon five-spice powder or 1⁄2 teaspoon gingerroot, grated
- 1 garlic clove, minced
- 2 teaspoons gingerroot, grated
- 1 pinch hot pepper flakes (or to taste)
- 4 cups cooked rice
- Thinly slice pork; set aside.
- In small measuring cup, whisk together water, cornstarch, soy sauce and hoisin sauce; set aside.
- In wok or large skillet, heat half of the oil over high heat.
- Stir-fry pork, in batches, until browned, about 3 minutes; transfer to bowl.
- Add remaining oil to wok. Stir-fry bok choy, green onions, five spice powder, garlic, ginger and hot pepper flakes until greens are wilted, about 3 minutes.
- Return pork and accumulated juices to pan. Add soy sauce mixture; stir-fry until sauce is thickened, about 1 minute.
- Serve over rice.