Recipe by Lambkyns
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
Directions See How It's Made
- 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.