• 1/3 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons sesame oil, divided
  • 1 pound pork tenderloin, cut into thin strips
  • 1 red chile pepper, diced
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 head bok choy, leaves and stalks chopped separately
  • 2 crowns broccoli, trimmed
  • 1 teaspoon ginger, fresh or ground


  1. In a small bowl, whisk together soy sauce, vinegar and cornstarch. Set aside.
  2. Heat a tablespoon of oil over medium high heat in a large skillet. Cook pork strips in hot oil for 2-4 minutes or until just cooked through. Set aside.
  3. Add remaining oil to the skillet. Cook red chile and garlic for about 30 seconds. Add onion and green pepper to skillet. Saute for 2-3 minutes or until vegetables begin to soften. Add bok choy stems and cook another 2-3 minutes.
  4. Stir in broccoli, saute another 2-3 minutes. Add pork back to the skillet and stir. Add bok choy leaves and soy sauce mixtures. Stir until well combined. Add ginger, and saute another 3-4 minutes, or until broccoli is tender.

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