Preparation Time: 20 minutes
1 pound boneless pork loin
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 teaspoon chili powder
1/4 teaspoon ground cumin
2 cups bias-sliced bok choy
1 cup sliced carrots
1 small red bell pepper, cut into 3" pieces
1/2 cup walnut pieces
Servings: 4
1. Partially freeze pork. Thinly slice across the grain into bite-size strips. Place pork in shallow baking dish or heavy plastic bag.
2. For marinade, combine soy sauce, water and cornstarch; pour HALF the marinade over pork. Marinate in refrigerator 30 minutes; reserve the remaining marinade.
3. Preheat nonstick skillet over high heat; add vegetable oil, chili powder and cumin. Stir-fry HALF the pork until browned; remove. (Add more oil to pan, if necessary.) Stir-fry the remaining pork; remove. Add bok choy, carrots and red pepper to wok; stir-fry 2 minutes or until crisp-tender. Add pork, walnuts and the reserved marinade; stir-fry 1-2 minutes or until heated through.
1 pound boneless pork loin
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 teaspoon chili powder
1/4 teaspoon ground cumin
2 cups bias-sliced bok choy
1 cup sliced carrots
1 small red bell pepper, cut into 3" pieces
1/2 cup walnut pieces
Servings: 4
1. Partially freeze pork. Thinly slice across the grain into bite-size strips. Place pork in shallow baking dish or heavy plastic bag.
2. For marinade, combine soy sauce, water and cornstarch; pour HALF the marinade over pork. Marinate in refrigerator 30 minutes; reserve the remaining marinade.
3. Preheat nonstick skillet over high heat; add vegetable oil, chili powder and cumin. Stir-fry HALF the pork until browned; remove. (Add more oil to pan, if necessary.) Stir-fry the remaining pork; remove. Add bok choy, carrots and red pepper to wok; stir-fry 2 minutes or until crisp-tender. Add pork, walnuts and the reserved marinade; stir-fry 1-2 minutes or until heated through.
