Page 232 - 28_Days_of_Clean_Eating.sanet.cd

Pork and Bok Choy Stir-Fry

Gluten-Free
Dairy-Free
There’s no need to get Chinese take-out when you can make this
satisfying dish at home. For a diferent twist, try chicken, beef, or
even tofu in place of the pork.

Ingredient Tip: Tender baby bok choy is a great addition to this
dish and adds vitamins A and C. Be sure to wash each stalk thor-
oughly because sand tends to sneak between the leaf layers.

1 cup uncooked brown rice 2 garlic cloves, minced
1 tablespoon arrowroot powder 2 tablespoons coconut oil
1 tablespoon honey 1 pound pork tenderloin,
¼ cup orange juice cut into thin strips
¼ cup tamari 3 baby bok choy, cut into
1 tablespoon brown rice vinegar 1-inch pieces
1 tablespoon dark sesame oil 1 red bell pepper, sliced
1 tablespoon grated fresh ginger
1. Cook the rice according to the package directions; keep warm.
2. In a small saucepan, whisk together the arrowroot powder,
honey, orange juice, tamari, vinegar, sesame oil, ginger, and gar-
lic. Cook over medium heat, stirring constantly, for 2 minutes or
until the mixture thickens. Set aside.
3. In a large nonstick skillet over medium-high heat, heat 1 table-
spoon of oil. Add the pork to the skillet. Cook for 5 to 6 minutes
or until the pork is browned. Remove the pork from skillet and
keep warm.
4. Heat the remaining 1 tablespoon of oil in the skillet. Add the bok
choy and bell pepper. Cook for 3 minutes or until crisp-tender.
5. Return the pork to the skillet. Add the reserved sauce, tossing to
coat. Stir-fry completely.
6. Serve the pork and vegetables over the cooked rice.
Serves 4. Prep time: 15 minutes. Cooking time: 40 minutes. Total time: 55 minutes.

Per serving: Calories: 577 Fat: 16g Saturated Fat: 8g Protein: 45.3g
Carbohydrates: 66.7g Fiber: 9g

Meat and Poultry Dinners 231