Brown-sugared Pork Tenderloin Stir-fry

May 31, 2020
Brown-sugared Pork Tenderloin Stir-fry


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.