Pork & Bok Choy with Black Bean Sauce

As I promised two of my readers...Here is another Asian or Pacific dish that breaks up the monotony of the week after Christmas....  And...It's healthy eating too.


INGREDIENTS:

3/4 pound(s) pork tenderloin, cut into 3 strips (1/4-inch thick)

1 1/2 teaspoon(s) cornstarch

1 1/2 teaspoon(s) reduced-sodium soy sauce

1/4 cup(s) black bean sauce with garlic

1 tablespoon(s) rice wine vinegar

1 tablespoon(s) water

1 1/2 tablespoon(s) canola oil

3/4 pound(s) baby bok choy, cut in half lengthwise

1 large yellow bell pepper, cut into 2-inch chunks

4 ounce(s) medium-size shiitake mushrooms, stemmed, caps halved

1 teaspoon(s) grated peeled fresh ginger

Freshly ground pepper, to taste

Accompaniment:

Brown rice (optional)

DIRECTIONS:


In a medium bowl, toss pork with cornstarch and soy sauce. In a small cup, stir together black bean sauce, vinegar, and water; set aside.                                                                                             

Heat 2 teaspoons of the oil in a large, deep nonstick skillet over high heat. Add pork; cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.

Reduce heat to medium-high and add another 2 teaspoons of the oil to skillet. Add bok choy, cut side down, and cook until cut surface is lightly browned, about 2 to 3 minutes. Continue to cook, turning pieces, until bok choy stems start to soften, 2 minutes longer. Transfer to plate with pork.

Add the remaining 1 teaspoon oil to skillet with bell pepper, mushrooms, and ginger. Cook, stirring, 3 minutes. Stir in black bean mixture, pork, and bok choy; cook, tossing until sauce evenly coats everything and bok choy is tender, about 2 minutes.


If you can , have some Sake with this!

Enjoy!~