Pork, Mushroom and Bok Choy With Black Bean Sauce

Ingredients: (Conversion Chart)

• 1½ teaspoons cornstarch
• 1½ teaspoons reduced-sodium soy sauce
• ¾ pound pork tenderloin, cut into ¼-inch thick strips
• ¼ cup black bean sauce with garlic
• 1 tablespoon rice wine vinegar
• 1 tablespoon water
• 1½ tablespoons vegetable oil
• ¾ pound baby bok choy, cut in half lengthwise
• 1 large onion, sliced
• 4 ounces shiitake mushrooms, stemmed and sliced

Directions:

1. In a medium bowl, stir together the cornstarch and soy sauce. Add pork and toss to combine. In a separate bowl, mix together the black bean sauce, vinegar, and water. Set aside.
2. In a large, deep nonstick skillet, heat 2 teaspoons of the oil over high heat. Add pork and cook, stirring, for 2 minutes or until pork is barely cooked. Transfer to a plate.
3. Reduce heat to medium-high. Add another 2 teaspoons oil, and bok choy to skillet. Cook, turning, until stems start to soften, about 4 minutes. Transfer to plate with pork.
4. Add remaining 1 teaspoon oil, onion, and mushrooms to skillet. Cook, stirring, for about 3 minutes. Stir in black bean mixture, and return pork and bok choy to skillet. Cook, stirring to mix, until bok choy is tender, about 2 minutes.

Nutrition Info: