Beautiful Bok Choy Stir Fry

Makes 2 servings

  • 6 ounces pork loin, cooked, chilled and cut into narrow slivers
  • 2 tsp vegetable oil
  • 3 bunches bok choy, washed and separated
  • 1/4 cup onions, sliced
  • 3 medium mushrooms, sliced
  • 1/2 orange bell pepper, slivered
  • 2 cloves garlic, peeled, smashed, and minced
  • 2 Tbs reduced sodium soy sauce
  • 1 tsp sesame oil
  • Few red pepper flakes
  • 1 Tbs lemon juice
  • 2 tsp grated ginger
  • 1 ounce salted cashews
  1. Prepare bok choy by cutting the white stems into 1/2 to 3/4 inch lengths, and the leaves in half.
  2. Mix the soy sauce, sesame oil, red pepper flakes, lemon juice and ginger together in a small bowl and set aside.
  3. Heat 2 tsp vegetable oil in a large skillet or wok on MEDIUM.
  4. Add sliced onion and cook till tender, about 3 or 4 minutes.
  5. Add the chunks of white bok choy stems, the mushroom and pepper slices, and the minced garlic.
  6. Cook, stirring frequently till tender, about 3 or 4 minutes.
  7. Add the bok choy leaves and cook another minute till leaves have wilted.
  8. Add pork slivers and stir so they warm through.
  9. Add the soy sauce mixture and stir well.
  10. Remove from heat and divide between 2 plates.
  11. Top each plate with 1/2 ounce of cashews.
  12. Serve while hot.