By Mayo Clinic Staff

Dietitian's tip:

Cut off any thick ends on the bok choy stems to ensure even cooking.

Number of servings

Serves 4

Ingredients

  1. 1/4 cup brown sugar
  2. 2 tablespoons minced green onions
  3. 1 tablespoon minced fresh ginger
  4. 2 teaspoons cornstarch
  5. 1 teaspoon minced garlic
  6. 1/4 teaspoon salt
  7. 1 pound pork tenderloin, cleaned and cut into strips
  8. 1 1/3 cups brown and white sushi rice
  9. 4 teaspoons peanut oil
  10. 6 cups baby bok choy
  11. 1/2 cup sliced carrots

Directions

In a medium bowl, combine the brown sugar, green onions, ginger, cornstarch, garlic and salt with a whisk. Place pork in the bowl with the brown sugar mixture. Refrigerate for 2 hours. Meanwhile, cook rice according to package directions. Set aside.

Remove pork from refrigerator and bring to room temperature. In a wok on medium-high heat, add 2 teaspoons of peanut oil. Once oil is heated, add pork. Cook until pork has reached 155 F, about 7 minutes. While pork is cooking, heat a separate large saute pan to medium-high heat. Add the remaining 2 teaspoons of peanut oil to pan and saute the bok choy and carrots until tender, about 4 minutes. Serve with rice.

Nutritional analysis per serving

Serving size :4 ounces pork, 1/3 cup rice, 1 1/2 cups bok choy

  • Calories 307
  • Total fat 9 g
  • Saturated fat 2 g
  • Trans fat 0 g
  • Monounsaturated fat 4 g
  • Cholesterol 56 mg
  • Sodium 502 mg
  • Total carbohydrate 30 g
  • Dietary fiber 3 g
  • Total sugars 12 g
  • Protein 26 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 14, 2016