Kung Pao Pork
Quick-Braised Bok Choy
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 2 (1-lb) pork tenderloins, cut into 1-inch pieces
- 2 Tbsp olive oil
- ½ cup water
- 3 Tbsp less-sodium soy sauce
- 2 Tbsp honey
- 1 Tbsp cornstarch
- 1 Tbsp grated ginger
- 2 tsp fish sauce
- 2 tsp dark sesame oil
- 2 green onions, chopped
- 3 cloves garlic, minced
- ½ cup chopped cashews
Instructions
- Cook pork in hot olive oil in a large, deep skillet over medium-high heat until browned.
- Stir together water, soy sauce, honey, cornstarch, ginger, fish sauce, sesame oil, onions, and garlic in a bowl. Add to pork; cook, stirring occasionally, until sauce is thickened. Sprinkle with nuts.
Side Dish Ingredients
- ½ cup water
- 1½ Tbsp less-sodium soy sauce
- 1½ Tbsp dark sesame oil
- ½ tsp crushed red pepper
- ¼ tsp salt
- 1 clove garlic, minced
- 6 heads baby bok choy, halved lengthwise
Side Dish Instructions
- Combine water, soy sauce, oil, red pepper, salt, and garlic in a large nonstick skillet over medium heat. Add bok choy; cover, reduce heat, and simmer 6 minutes or until tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
308
|
48
|
356
|
| Fat (g) | 13 | 3 | 16 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 11 | 3 | 14 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 528 | 314 | 842 |
| T. Sugs (g) | 7 | 1 | 8 |
| A. Sugs (g) | 6 | 0 | 6 |
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