Ginger Pork, Eggplant and Bok Choy Stir Fry

Ginger Pork, Eggplant, Bok Choy

It was early in my trip to the grocery store that I knew what I would be making for dinner.  In produce, the baby eggplants looked great as did the baby bok choy.  In meats, pork tenderloin was on sale.  What a perfect trio for a very tasty stir fry!

My family enjoys stir fry meals, as do I.  They are quick to make and so healthy!  The timing for this meal is this:  start making the rice (it takes about 40 minutes to steam), then begin marinating the meat and prep the vegetables.  When the rice has about 15 minutes remaining, start heating a wok or a large skillet.  Here is the recipe.  Enjoy!

Ginger Pork, Eggplant & Bok Choy Stir Fry (serves 4)

1 pound pork tenderloin

1/4 cup rice wine

1/4 cup light soy sauce

1 tablespoon sriracha sauce (or chili garlic sauce)

2 teaspoons minced ginger, divided

2 or 3 baby eggplants (1 pound), cut into 1/2 inch moons

1 medium sweet onion, quartered and sliced

4 bunches baby bok choy, separate leaves from white stem. Cut stem into ½ inch pieces, cut leaves same

1/2 cup shredded carrots

2 tablespoons vegetable oil

2 cloves garlic, minced

1/4 cup fresh cilantro, chopped

Cut the pork into ¼-inch slices and place in a medium bowl. Mix marinade: wine, soy sauce, hot sauce, and 1 teaspoon ginger. Pour over pork. Marinade for at least 20 minutes.

When ready to cook, heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil. Stir fry eggplant, onions, bok choy stalks, and carrots for 5-7 minutes until vegetables are tender-crisp. Remove vegetables from wok with a slotted spoon. Discard any liquid that collected in wok.

Reheat wok. Add 1 tablespoon oil, garlic and remaining ginger. Stir fry for 20 seconds until fragrant. Remove pork from marinade in bowl using a slotted spoon and add to wok. Stir fry until pork is golden, 3-5 minutes. Return the vegetables to the wok, and add the bok choy leaves. Stir fry until the leaves begin to wilt. Serve immediately over brown rice and garnish with fresh cilantro.




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