Serve up savory stir-fried pork with bok choy

Bok choy supplies the same disease-fighting antioxidants as other cabbages, and considerably higher amounts of calcium and beta-carotene. It also tastes sublime in this pork stir-fry recipe. We'll show you how!

This recipe takes 15 minutes to prepare, 15 to marinate, and 10 to cook. It serves 4. Here's what you'll need:

• 45 ml (3 tbsp) dry sherry or rice wine
• 30 ml (2 tbsp) soy sauce
• 15 ml (1 tbsp) cornstarch
• 5 ml (1 tsp) dark sesame oil
• 5 ml (1 tsp) brown sugar
• 1 ml (1⁄4 tsp) black pepper
• 500 g (1 lb) pork tenderloin, cut into slices 3 mm (1⁄8 inch) thick
• 30 ml (2 tbsp) vegetable oil
• 1.25 L (5 cups) coarsely chopped bok choy
• 2 cloves garlic, minced

1. Stir together half of the sherry and all of the soy sauce, cornstarch, sesame oil, sugar, and pepper in a small bowl. Add pork. Toss to coat. Marinate at room temperature for 15 minutes.
2. Heat 15 millilitres (one tablespoon) of oil in large non-stick frying pan or wok over high heat. Add bok choy. Stir-fry for two minutes. Cover. Cook until wilted (about two minutes). Transfer bok choy to a plate and discard any liquid left in the frying pan.
3. Add the remaining oil to your pan. Add garlic and sauté for 15 seconds. Add the pork mixture and stir-fry until the meat is just cooked through (three to four minutes). Add bok choy and remaining sherry. Cook until heated through and serve immediately.

Besides the wide range of healthy vitamins, minerals, and phytochemicals, each serving also contains the following nutrients:

• 267 Calories
• 25 g Protein
• 16 g Fat (including 4 g saturated fat)
• 5 g Carbohydrates (including 2 g fibre)
• 64 mg Cholesterol
• 536 mg Sodium

• Bok choy leaves can be braised or stir-fried just like other greens. Bok choy stems can be cut up and used for seasoning stews, just like stalks of celery.
• Cabbage has a bad name simply because it has a history of being overcooked. Always cook it briefly and drain it well.
• The simplest technique for cooking all types of cabbage is to first slice or chop it and then steam it over boiling water until it's barely tender (about five minutes). Drain it well. Then, just before serving, sauté it in a little butter or olive oil and season with salt and pepper.

Adding more bok choy and other cabbages into your diet is a great idea. They're nutritional superstars and a lot more tasty than you might remember. It's all in the preparation. So give this recipe a shot and enjoy bok choy like you never have before.