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Pork, Kale and Bok Choy Stir Fry Recipe

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This recipe for Pork, Kale and Bok Choy Stir Fry is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
NOTE: I used to double it
1 (3/4 pound) pork tenderloin (OR 1 lb boneless chicken thighs)
3 Tbsp soy sauce, divided
2 Tbsp minced garlic, divided
2 tsp grated peeled fresh ginger, divided
1/2 c chicken broth
3 Tbsp hoisin sauce
2 tsp cornstarch
1 Tbsp olive oil
1/4 tsp crushed red pepper
2 c sliced shiitake mushroom caps (or can use portobello)
1 1/2 c sliced green onions (about 1 1/2 bunches)
4 c sliced kale
4 c sliced bok choy
5 c hot cooked rice
Directions:
Directions:
Trim fat from pork, cut into 2 x 1/4 inch wide julienne strips. Combine pork, 2 Tbsp soy sauce, 2 tsp garlic and 1 tsp ginger in a shallow bowl. Cover and marinate in refrigerator 2 hours.

Combine 2 Tbsp soy sauce, 2 tsp garlic, 1 tsp ginger, broth, hoisin sauce, and cornstarch in a small bowl, stir with a whisk.

Heat oil in a large wok over medium high heat (or largest nonstick skillet if you don't have a wok). Add 2 tsp garlic and crushed red pepper, stir-fry 30 seconds. Add mushrooms and onions, stir-fry 3 minutes. (I remove and set aside at this point, then add back at the end). Add pork mixture and kale, stir-fry until pork is no longer pink, about 3-5 minutes. Add broth mixture and bok choy, bring to a boil. Cook 1 minute or until mixture is thick. (Add mushrooms and onions back in if you removed them before). Serve over rice.
Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
I found this recipe on the web one year when my late season garden was overflowing with Kale and Bok Choy. What a find! A mountain of vegetables cooks down into this 'regular' looking stir fry. My young sons ate it and loved it, little knowing how many vegetables they were eating... All good.

 

 

 

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