Velvet Stir-Fried Pork with Bok Choy and Garlic

Velvet-marinated pork sears hot with garlic, ginger, and crisp bok choy in a glossy soy sheen. As Woks Above the Timberline recalls, Chinese railroad cooks kept woks alive above the Sierra timberline on the Central Pacific grade.

Serves 4

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 lb pork tenderloin
• 1.5 lb bok choy
• 6 cloves garlic
• 2 tbsp fresh ginger
• 3 tbsp soy sauce
• 2 tbsp cornstarch
• 4 tbsp vegetable oil
• 1 tsp sesame oil
• 0.5 tsp salt

Instructions

1. 1Slice pork thinly against the grain then toss with soy sauce, cornstarch, and salt; let marinate 10 minutes.
2. 2Cut bok choy into 2-inch pieces separating stems from leaves, mince garlic and ginger.
3. 3Heat vegetable oil in a wok over high heat until very hot, add marinated pork in a single layer and sear without stirring for 1 minute, then stir-fry until just cooked and remove to a plate.
4. 4Add remaining oil to the same wok, toss in garlic, ginger, and bok choy stems, stir-fry 90 seconds until stems brighten.
5. 5Return pork to the wok, add bok choy leaves, remaining soy sauce and sesame oil, stir-fry 1 minute until leaves wilt and sauce forms a light glossy coating.