15 oz raw pork tenderloin, trimmed of fat (should yeild two 5 oz cooked servings)
4 cups bok choy, leaves removed, chopped
2 cups mushrooms, sliced
2 tsp fresh ginger root, grated
2 tsp olive oil
Non-stick cooking spray
Slice tenderloin into 1/2 inch thick pieces. Grate ginger root. Heat a skillet over medium heat and spray with non-stick cooking spray for 5-10 seconds. Add ginger root to skillet and saute 1-2 minutes. Add bok choy and mushrooms to skillet. Add additional non stick cooking spray (about 5 seconds) if needed. Saute mixture 5-8 minutes or until vegetables are al dente. Remove vegetables from skillet and place in bowl. Cover with plate to keep warm. Add olive oil to skillet, then add pork slices. Stir fry slices 3-4 minutes on each side or until no longer pink. Serve pork slices on top of vegetables.
Each serving counts as- 1 lean protein serving, 3 vegetable servings, 3 optional condiment servings
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