This healthy pepper and pork stir-fry recipe has a citrusy mojo sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles.
Ingredients:
¼ cup lime juice
¼ cup orange juice
¼ cup finely chopped cilantro
1 tablespoon extra-virgin olive oil
2 teaspoons cornstarch
¾ teaspoon salt
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon ground pepper
3 tablespoons peanut oil or neutral oil, such as canola or avocado, divided
1 pound pork tenderloin, trimmed and cut into 1- to 2-inch strips
3 cups 1- to 2-inch strips red bell pepper
1 bunch scallions, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
4 cups coarsely chopped bok choy
Directions:
To prepare sauce: Combine lime juice, orange juice, cilantro, olive oil, cornstarch, salt, cumin, oregano and pepper in a small bowl. Place near the stove.
To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You'll know it's hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add pork and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
Swirl in another 1 tablespoon oil; add bell pepper and scallions. Stir-fry for 2 minutes.
Swirl in the remaining 1 tablespoon oil; add garlic and bok choy. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
Return the pork to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.
