MONDAY MORNING RECIPE POST - BOK CHOY AND MUSHROOM STIR FRY - SERVES 6

I chose a stir-fry for this week's recipe post, and it comes from the Southern Living Magazine. You can see the original at this link.

Pork and Bok Choy Stir-Fry Recipe

1-1/2 pounds pork tenderloin

1/4 teaspoon black pepper

1-1/4 teaspoons kosher salt, divided

3 tablespoons peanut oil, divided

1/2 pound bok choy, cut into 1-inch pieces (about 3 cups)

3 cups matchstick carrots

1 small red onion, thinly sliced

1 tablespoon minced peeled fresh ginger

2 garlic cloves, minced

1-1/2 teaspoons cornstarch

3/4 cup chicken broth, divided

1/4 cup fresh orange juice

2 tablespoons soy sauce

Hot cooked rice

Cut pork into 1/2-inch-thick slices; cut each slice into 3 to 4 (1-inch-long) pieces. Season with pepper and 1⁄2 teaspoon of the salt.

Heat 1 tablespoon of the oil in a large skillet or wok over high. Add half of pork; cook, stirring, until browned, 2 to 3 minutes. Remove from skillet. Repeat with 1 tablespoon of the oil and remaining pork.

Heat remaining 1 tablespoon oil in skillet. Add bok choy, carrots, onion, ginger, and garlic; cook, stirring, until vegetables are tender-crisp, 3 to 4 minutes.

Whisk together cornstarch and 1 tablespoon of the broth in a bowl; set aside. Stir together orange juice, soy sauce, and remaining broth in a separate bowl. Pour orange juice mixture over vegetable mixture in skillet; bring to a simmer over medium-high. Add pork and remaining 3/4 teaspoon salt; simmer until meat is just done, 1 to 2 minutes. Add cornstarch mixture; cook, stirring, until thickened, about 1 minute. Serve stir-fry over hot cooked rice.

There was another bok choy and mushroom recipe I was going to try before I saw this one.  It looked very good also and you can find that at this website.

https://omnivorescookbook.com/bok-choy-and-mushroom-stir-fry/#wprm-recipe-container-32005

This was an excellent meal. The only addition made was a small box of mushrooms which were sliced and added to the veggies when cooking them, and I sprinkled sesame seeds on the top as a garnish at the table. Definitely looking forward to having this again sometime.

With my thanks to blogging friends who jog my memory in their comments, I have added the following.

If bok choy isn’t available in your local supermarket, you can substitute the same amount of sliced or chopped cabbage for the bok choy. Those bags of already sliced cabbage from the supermarket would work also, the kind we use for coleslaw, and it would certainly make the process a lot faster and easier.  We have used both before and they work out great.

This recipe is great for catering your own taste.  Add or delete choices of protein or veggies, whatever you have in supply.  

Happily there were leftovers and they taste even better the following day once those flavors have had a chance to develop. 

Thanks for looking and have a great week!