This is a very easy, tasty recipe. Serve over rice and sprinkle with chopped green onions.
Ingredients
- pork tenderloin: 1 pound
- all-purpose flour: 0.25 cup
- vegetable oil: 2 Tbsp (divided)
- bok choy: 2 cups (thinly sliced)
- celery: 1 cup (chopped)
- red bell pepper: 1 cup (cut into 1/4 inch strips)
- mushrooms: 1 cup (sliced)
- water chestnuts: 1 can (8 ounce can, sliced)
- garlic: 2 clove (minced)
- chicken broth: 0.25 cup
- soy sauce: 0.25 cup
- cornstarch: 1 Tbsp
- dry sherry: 1 Tbsp
- ground ginger: 0.5 tsp
Metric Conversion
Stages of cooking
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Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
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Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
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Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.
