- 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
- In a small bowl, whisk together soy sauce, vinegar and cornstarch. Set aside.
- 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.
- 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.
- 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.