Stir-Fry Of Pork, Apples, And Bok Choy
chinese, fruits, pork, vegetables
1 lb lean pork, thinly sliced
1 into 2-in x 1/2-in pieces
2 tablespoon hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon apple butter
2 tablespoon peanut oil
1 medium bok choy cut into salad-size
1 pieces
1/2 cup chicken broth
2 teaspoon fresh ginger root, chopped
1 tart apple (granny smith is
1 good), peeled, cored and cut
1 into matchstick-size
1 julienne
2 teaspoon low-sodium soy sauce
1 teaspoon sesame oil
1/3 cup cold apple cider combined
1 with
2 teaspoon cornstarch
In a bowl or plastic bag, combine the pork, hoisin, vinegar, and apple butter. Refrigerate for a 1/2 hour.
Heat a wok on high. When hot, add the peanut oil, allow oil to heat and then add pork, saute'ing quickly over high heat, about 3 to 4 minutes, until cooked. Remove from the wok and set aside.
To the wok, add the bok choy and the chicken broth, cover, and let the bok choy steam about 4 to 5 minutes over medium heat, until just tender. Remove the lid and add the chopped ginger and apple pieces. Cover with the lid and let steam for 2 minutes. Add the cooked pork, the soy sauce, sesame oil, and the apple cider-cornstarch mixture. Combine thoroughly and allow the liquids to come to a boil and the sauce to thicken.
Serve immediately.
Makes 4 servings.
PER SERVING: 428 calories, 40 gm protein, 12 gm carbohydrates, 24 gm fat, 7 gm saturated fat, 80 mg cholesterol, 409 mg sodium
Recipe: Stephanie Witt Sedgwick
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Yield: 1 servings