Brown-sugared pork tenderloin stir-fry

Dietitian's tip:

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

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.

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