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Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSauce¼cuplime juice¼cuporange juice¼cupfinely chopped cilantro1tablespoonextra-virgin olive oil2teaspoonscornstarch¾teaspoonsalt½teaspooncumin½teaspoonoregano½teaspoonground pepperStir-Fry3tablespoonspeanut oil or canola oil, divided1poundpork tenderloin, trimmed and cut into 1- to 2-inch strips3cups1- to 2-inch strips red bell pepper1 bunch scallions, trimmed and cut into 1-inch pieces3clovesgarlic, minced4cupscoarsely chopped bok choy
Cook Mode(Keep screen awake)
Ingredients
Sauce
¼cuplime juice
¼cuporange juice
¼cupfinely chopped cilantro
1tablespoonextra-virgin olive oil
2teaspoonscornstarch
¾teaspoonsalt
½teaspooncumin
½teaspoonoregano
½teaspoonground pepper
Stir-Fry
3tablespoonspeanut oil or canola oil, divided
1poundpork tenderloin, trimmed and cut into 1- to 2-inch strips
3cups1- to 2-inch strips red bell pepper
1 bunch scallions, trimmed and cut into 1-inch pieces
3clovesgarlic, minced
4cupscoarsely chopped bok choy
DirectionsTo prepare sauce: Combine lime juice, orange juice, cilantro, olive oil, cornstarch, salt, cumin, oregano and pepper in a small bowl. Place near the stove.To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You’ll know it’s hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add pork and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.Swirl in another 1 tablespoon oil; add bell pepper and scallions. Stir-fry for 2 minutes.Swirl in the remaining 1 tablespoon oil; add garlic and bok choy. Stir-fry until the vegetables are tender, 2 to 4 minutes more.Return the pork to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.TipsMake Ahead Tip: Refrigerate the sauce (Step 1) for up to 3 days.Originally appeared: EatingWell Magazine, January/February 2016
Directions
To prepare sauce: Combine lime juice, orange juice, cilantro, olive oil, cornstarch, salt, cumin, oregano and pepper in a small bowl. Place near the stove.To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You’ll know it’s hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add pork and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.Swirl in another 1 tablespoon oil; add bell pepper and scallions. Stir-fry for 2 minutes.Swirl in the remaining 1 tablespoon oil; add garlic and bok choy. Stir-fry until the vegetables are tender, 2 to 4 minutes more.Return the pork to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.TipsMake Ahead Tip: Refrigerate the sauce (Step 1) for up to 3 days.
To prepare sauce: Combine lime juice, orange juice, cilantro, olive oil, cornstarch, salt, cumin, oregano and pepper in a small bowl. Place near the stove.
To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You’ll know it’s hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add pork and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
Swirl in another 1 tablespoon oil; add bell pepper and scallions. Stir-fry for 2 minutes.
Swirl in the remaining 1 tablespoon oil; add garlic and bok choy. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
Return the pork to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.
Tips
Make Ahead Tip: Refrigerate the sauce (Step 1) for up to 3 days.
Originally appeared: EatingWell Magazine, January/February 2016
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Nutrition Facts(per serving)297Calories17gFat13gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
