I’m on a stir fry kick lately.
Most likely because my day job has gone out of control, so I need a quick and healthy meal on the table in minutes when I’m exhausted and hungry at the end of the day.
It wasn’t long ago, that I grabbed a pack of sliced beef to make this beef and asparagus stir fry (still loving the black rice!), and now I’m serving pork with bok choy.
I don’t know what I’d do without the CSA that arrives on my doorstep with a lovely bag of produce, since time to shop is non-existent.
It doesn’t get any easier than chopping a few vegetables, thinly slicing boneless pork, then whipping up an easy sauce with miso paste, ginger and soy sauce.
All I need is my stove top wok, and I can stir fry my pork and veggies to just tender, before I add in my sauce.
I’m happy with a plate of veggies and meat, but Mr. Mike needs the rice or noodles, so a package of whole grain linguine boils on the stove until I’m ready to add it to my stir fry.
Either way, dinner is on the table faster than I could grab take out and get it home before it’s too cold to eat.
I’m off to the day job! Enjoy, and I hope your week won’t be as hectic as mine.
~Kristi
Print
Serving Size: 4 Servings
Shake It Up! You can serve this sauce with any meat. Shrimp, pork, chicken, beef or even turkey.
Ingredients
- ½ cup shallots, thinly sliced
- 1 large red bell pepper, chopped into larger pieces
- 8 ounces mushrooms, thickly sliced
- 8 cups bok choy, sliced, seperating leaves into a pile
- 1 pound boneless pork chops, sliced 1/4" thick
- 4 ounces whole wheat linguine noodles
- ⅔ cup low sodium vegetable broth
- 1 teaspoon ginger, minced
- 4 clove garlic, minced
- 2 tablespoons Miso paste
- 1 tablespoon low sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons canola oil
Instructions
- Chop vegetables and pile into groups on a plate. Slice meat and place on another plate.
- Prepare noodles according to package directions.
- Combine vegetable broth, ginger, garlic, miso paste, tamari and cornstarch in a small bowl.
- Heat a wok or large skillet over medium high and add 1 tablespoon oil. When oil is hot, add pork, stirring to keep food moving around the pan. Allow pork to cook until faintly pink in the middle. Set aside and cover with foil.
- Add remaining oil to the pan, then add vegetables. Cook vegetables for 3 - 4 minutes, stirring to keep food moving around the pan. Add pork back to the pan with the vegetable sauce mixture.
- Continue to cook and stir until sauce thickens. Add noodles and serve.
Notes
Food energy: 381kcal Saturated fatty acids: 1.79g Monounsaturated fatty acids: 5.90g Polyunsaturated fatty acids: 3.00g Total fat: 10.68g Calories from fat: 96 Cholesterol: 53mg Carbohydrate, by difference: 40.12g Total dietary fiber: 4.06g Protein: 34.11g Total lipid (fat): 11.42g Water: 329.24g Ash: 5.73g Total sugars: 4.94g Calcium: 70mg Iron: 3.59mg Magnesium: 101mg Phosphorus: 531mg Potassium: 1223mg Sodium: 825mg
2.6http://motherrimmy.com/bok-choy-pork-stir-fry-ginger-miso-sauce/Mother Rimmy�s Cooking Light Done Right by Kristin A. Rimkus is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
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