Pork Stir Fry
5 Tablespoons Reduced-Sodium Soy Sauce
2 Tablespoons Rice Wine Vinegar
1 Tablespoon Cornstarch
2 Tablespoons Sesame Oil, Divided
1 (1 Pound) Pork Tenderloin, Cut Into Strips
1 Fresh Red Chile Pepper, Chopped
2 Cloves Garlic, Minced
1 Onion, Chopped
1 Green Bell Pepper, Chopped (Optional)
1 Head Bok Choy, Leaves And Stalks Separated, Chopped
2 Crowns Broccoli, Chopped
1 Teaspoon Ground Ginger
Step 1 Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
Step 2 Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
Step 3 Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
Step 4 Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes. Serve with Jasmine rice or cauliflower rice.