A quick and easy dinner, that's ready in less than 30 minutes. Fresh squeezed orange juice is best for this dish, but regular orange juice works as well. After adding choy, cook only until tender and still bright green.
1largepork tenderlointrimmed and sliced into thin slices
6-8baby bok choy
3/4cupfresh orange juice
1-2tspchili garlic sauce, sambal oelek or siracha(1 tsp. for moderate spice or 2 tsp. for spicy-lovers. Can omit if you don't want heat)
Toasted sesame seeds
Small red pepper, thinly sliced
Remove silverskin and trim any fat from pork tenderloin and cut into thin slices. Set aside. (*Tip: to easily remove silver-skin, make a slice into it with a sharp knife and them use a paper towel to pull it off. Repeat until it's all removed). Remove ends from bok choy and wash. Chop, if desired or leave in whole stalks. Set aside.
Heat 1 Tbsp. oil in frying pan over medium-high heat. Add pork and cook until no pink remains. Add garlic and ginger and cook, stirring, for another minute. Add sauce and bring to a boil. Scatter bok choy over top and continue cooking, tossing, until bok choy is tender, but still a nice, bright green. Garnish with toasted sesame seeds, red pepper slices (if usinand sliced green onions.
Serve as is, or over rice.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
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