1/4 cup brown sugar
2 Tbsp minced green onions
1 Tbsp minced fresh ginger
2 tsp cornstarch
1 tsp minced garlic
1/4 tsp salt
1 pound pork tenderloin, cleaned and cut into strips
1 1/3 cups brown and white sushi rice
4 tsp peanut oil
6 cups baby bok choy
1/2 cup sliced carrots
* In a medium bowl, combine the brown sugar, green onions, ginger, cornstarch, garlic and salt with a whisk. Place pork in the bowl with the brown sugar mixture. Refrigerate for 2 hours. Meanwhile, cook rice according to package directions. Set aside.
* Remove pork from refrigerator and bring to room temperature. In a wok on medium-high heat, add 2 teaspoons of peanut oil. Once oil is heated, add pork. Cook until pork has reached 155 F, about 7 minutes.
* While pork is cooking, heat a separate large saute pan to medium-high heat. Add the remaining 2 teaspoons of peanut oil to pan and saute the bok choy and carrots until tender, about 4 minutes. Serve with rice.