Garlic-ginger pork and bok choy stir-fry
15 min · 38 g protein · 279 cals / serving
Thin strips of lean pork seared hard in a hot wok, then tossed with plenty of garlic, fresh ginger and green onion, mushrooms and baby bok choy in a savoury tamari and rice vinegar sauce. A 15-minute gluten-free wok dinner that makes tomorrow's lunch too.
Ingredients
- 1 1/4 lb pork stir-fry strips pork loin fillet, raw, or a pork tenderloin (pork fillet) sliced 5 mm (1/4 inch) thin
Sauce
- 3 tbsp tamari, divided
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp water
- 5–6 heads baby bok choy (1 1/2 lb) bok choy, halved lengthwise and rinsed
- 2 tbsp canola oil, divided
- 5 cloves garlic, minced, or 1 1/2 tbsp jarred minced garlic
- 1 tbsp ginger, grated, or 1 tbsp ginger paste
- 4 green onions, sliced, whites and greens apart
- 5 oz mushrooms, sliced (a pack of pre-sliced)
- 1 tbsp toasted sesame seeds
Steps
- Toss the pork with 1 tablespoon of the tamari. Stir the rest of the tamari with the rice vinegar, sesame oil and water in a cup. Halve the bok choy lengthwise and swish it in a bowl of cold water to rinse out any grit; shake it dry.
- Heat 1 tablespoon of the oil in a wok or your largest skillet over high heat until it smokes. Add half the pork in one layer, leave it 1 minute to brown, then stir-fry 1 minute more, until no pink remains (145°F). Tip onto a plate and cook the rest the same way.
- Add the last of the oil, then the garlic, ginger and green onion whites for 30 seconds, then the mushrooms, and stir-fry 1–2 minutes.
- Add the bok choy, stems first, and pour in the sauce. Toss for 2 minutes, until the leaves have wilted and the stems are bright and crisp-tender, then return the pork and its juices and toss for 30 seconds.
- Scatter with the green onion tops and sesame seeds and serve. It keeps 3 days in the fridge and reheats in the microwave in 2 minutes; the bok choy softens a little, which is fine.
Good to know
What do I serve it with?
It is a full plate as it is. For something to soak up the sauce, a bag of frozen cauliflower rice microwaved while the pork sears keeps it keto; steamed rice is the classic if carbs are not a concern. Chili-garlic sauce or chili crisp at the table gives the grown-ups their heat.
Can I use ground pork?
Yes, it is cheaper and just as quick, at about 56 instead of 77. Press it flat in the hot wok, leave it 2 minutes to brown, then break it up and cook until no pink remains (160°F) before the aromatics go in.
Per
- Calories
- 86
- Protein
- (53%)
- 12 g
- Fat
- (37%)
- 4 g
- Carbohydrates
- (10%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 252 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1116 kcal goes into the pot and 1598 g of ingredients comes out as about 1293 g of food: 86 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.