Are you hosting a Saturday night dinner party? Try making this zesty pork stir fry for your guests! It will put you in control of your food options for the evening. Plus, your guests will love it, and you will too!
- 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.