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Ingredients

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 1 head bok choy, leaves and stalks separated, chopped 2 crowns broccoli, chopped 1 teaspoon ground ginger

Nutrition Info

187.6 calories carbohydrate: 13 g cholesterol: 42.1 mg fat: 7.8 g fiber: 3.3 g protein: 17.7 g saturatedFat: 1.7 g servingSize: - sodium: 540.8 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
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.
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.
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.

6 servings

Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.