Zesty Pork Stir-Fry
- 15 oz raw pork tenderloin, trimmed of fat (should yield two 5-oz cooked servings)
- 4 cups (1 medium head) bok choy stalks, leaves removed, chopped
- 2 cups (18 medium) mushrooms, sliced
- 2 tsp fresh ginger root, grated
- 2 tsp olive oil
- Non-stick cooking spray
Chop bok choy and slice mushrooms; set aside. Trim fat off tenderloin if necessary. Slice tenderloin into ½” thick pieces. Grate ginger root. Heat a skillet over medium heat and spray with non-stick cooking spray for 5-10 seconds. Add ginger root to skillet and sauté 1-2 minutes. Add bok choy and mushrooms to skillet. Add additional non-stick cooking spray (about 5 seconds) if needed. Sauté mixture 5-8 minutes or until vegetables are al dente (tender-crisp). Remove vegetables from skillet and place in bowl; cover with plate to keep warm. Add 2 tsp olive oil to skillet . Add pork slices to pan. Stir-fry slices 3-4 minutes on each side or until no longer pink. Serve pork slices on top of vegetables.