Ginger Pork, Eggplant and Bok Choy Stir Fry
My family enjoys stir fry meals, as do I. They are quick to make and so healthy! The timing for this meal is this: start making the rice (it takes about 40 minutes to steam), then begin marinating the meat and prep the vegetables. When the rice has about 15 minutes remaining, start heating a wok or a large skillet. It’s that easy!
Ginger Pork, Eggplant & Bok Choy Stir Fry (serves 4)
1 pound pork tenderloin
1/4 cup rice wine
1/4 cup light soy sauce
1 tablespoon sriracha sauce (or chili garlic sauce)
2 teaspoons minced ginger, divided
2 or 3 baby eggplants (1 pound), cut into 1/2 inch moons
1 medium sweet onion, quartered and sliced
4 bunches baby bok choy, separate leaves from white stem. Cut stem into ½ inch pieces, cut leaves same
1/2 cup shredded carrots
2 tablespoons vegetable oil
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
Cut the pork into 1/4-inch slices and place in a medium bowl. Mix marinade: wine, soy sauce, hot sauce, and 1 teaspoon ginger. Pour over pork. Marinade for at least 20 minutes.
When ready to cook, heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil. Stir fry eggplant, onions, bok choy stalks, and carrots for 5-7 minutes until vegetables are tender-crisp. Remove vegetables from wok with a slotted spoon. Discard any liquid that collected in wok.
Reheat wok. Add 1 tablespoon oil, garlic and remaining ginger. Stir fry for 20 seconds until fragrant. Remove pork from marinade in bowl using a slotted spoon and add to wok. Stir fry until pork is golden, 3-5 minutes. Return the vegetables to the wok, and add the bok choy leaves. Stir fry until the leaves begin to wilt. Serve immediately over brown rice and garnish with fresh cilantro.