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.