Juicy pork stir-fry


  • Prep Time20 mins
  • Total Time20 mins
  • Makes4 servings
*PLUS Cooking time: 8 minutes


  • 1/4 cup water

  • 3 tbsp soy sauce

  • 3 tbsp dry sherry

  • 2 tsp cornstarch

  • 1 tsp dark sesame oil

  • 2 garlic cloves, minced

  • 2 tsp grated fresh ginger, or 2 tsp bottled chopped ginger

  • 8 baby bok choy, or 1 large bok choy

  • 1 red or yellow bell pepper

  • 1 pork tenderloin, about 375 g

  • 2 tsp vegetable oil

  • 1/2 cup skin-on, toasted almonds, optional


  • In a small bowl, whisk water with soy sauce, sherry, cornstarch, sesame oil, garlic and ginger. Set aside. Rinse bok choy under cold running water, spreading leaves out to wash away dirt. Pat dry with paper towels. Leave baby bok choy whole. Cut large bok choy in half lengthwise. Cut out and discard core. Slice leaves and stalks crosswise into 1-inch (2.5-cm) strips. They should measure about 7 cups (1.75 L). Core and seed pepper, then slice into thin strips. Slice pork into thin bite-size strips.

  • Heat oil in a large wide saucepan over medium-high heat. Add pork and stir-fry until light golden, 3 to 4 minutes. Add bok choy and pepper. Pan will be quite full, but volume decreases during cooking. Stir-fry until vegetables are tender-crisp, 3 to 4 more minutes. Stir soy mixture, then pour into pan. Stir until sauce thickens, 2 minutes. Sprinkle with almonds. Serve over basmati rice or rice noodles.

Nutrition (per serving)

Calories 190, Protein 23.9g, Carbohydrates 8.4g, Fat 5.9g, Fibre 3.1g, Sodium 873mg.

During the week, a speedy stir-fry is the perfect solution to stretch a pork tenderloin and whip up a healthy complete dinner.