This healthy stir-fry recipe has a citrusy mojo sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles.
Bell Pepper, Bok Choy
and Pork Stir-Fry
For the sauce:
¼ cup lime juice
¼ cup orange juice
¼ cup finely chopped cilantro
1 tbsp. extra-virgin olive oil
2 tsp. cornstarch
¾ tsp. salt
½ tsp. cumin
½ tsp. oregano
½ tsp. ground pepper
For the stir-fry:
3 tbsp. peanut or canola oil, divided
1 lb. pork tenderloin, cut into 1- to 2-inch strips
3 cups 1- to 2-inch strips red bell pepper
1 bunch scallions, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
4 cups coarsely chopped bok choy
Combine sauce ingredients in a small bowl.
Heat a 14-inch, flat-bottom wok over high heat. (You’ll know it’s hot enough when a bead of water vaporizes within 1 to 2 seconds.) Add 1 tablespoon oil and swirl to coat. Add pork and stir-fry until just cooked, 2 to 4 minutes. Transfer to a plate.
Add another 1 tablespoon oil; add bell pepper and scallions. Stir-fry for 2 minutes.
Add the remaining 1 tablespoon oil; add garlic and bok choy. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
Return the pork to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.
Makes four servings.