Ingredients
1 pork tenderloin (3/4-lb.)
4 cups sliced bok choy
3 tablespoons EACH soy & hoisin sauce
4 cups sliced kale
1/2 cup chicken broth
5 cups hot cooked rice
2 tablespoons minced garlic, divided
1-1/2 cups sliced green onions
2 teaspoons minced peeled fresh ginger, divided
1 teaspoon cornstarch
2 cups sliced shiitake mushroom caps
1 tablespoon vegetable oil
1/4 teaspoon crushed red pepper
Preparation
Trim fat from pork; cut into strips. Put pork, 2 Tbs. soy sauce, 2 tsp. garlic & 1 tsp. ginger in a bowl. Cover; marinate in refrigerator 2 hours. Put 1 Tbs. soy sauce, 2 tsp. garlic, 1 tsp. ginger, broth, hoisin sauce & cornstarch in a bowl; stir with a whisk. Heat oil in a skillet over medium-high heat. Add 2 tsp. garlic & crushed red pepper; stir-fry 30 seconds. Add mushrooms & onions; stir-fry 3 minutes. Add broth mixture & bok choy; bring to a boil. Cook 1 minute or until mixture is thick. Serve over rice. Serves 5. (407 cals.; 5.8 g. fat; 23.4 g. prot.)
