Total Time: 26 min
Prep Time: 12 min
Cook Time: 14 min
Ingredient
* 3/4 pound(s) pork tenderloin, cut into 3 strips (1/4-inch thick)
* 1 1/2 teaspoon(s) cornstarch
* 1 1/2 teaspoon(s) reduced-sodium soy sauce
* 1/4 cup(s) atramentous bean booze with garlic
* 1 tablespoon(s) rice wine vinegar
* 1 tablespoon(s) water
* 1 1/2 tablespoon(s) canola oil
* 3/4 pound(s) babyish bok choy, cut in bisected lengthwise
* 1 ample chicken alarm pepper, cut into 2-inch chunks
* 4 ounce(s) medium-size shiitake mushrooms, stemmed, caps halved
* 1 teaspoon(s) grated bald beginning ginger
* Freshly arena pepper, to taste
Accompaniment:
* Amber rice (optional)
Directions
1. In a average bowl, bung pork with cornstarch and soy sauce. In a baby cup, activity calm atramentous bean sauce, vinegar, and water; set aside.
2. Calefaction 2 teaspoons of the oil in a large, abysmal nonstick bucket over aerial heat. Add pork; cook, stirring, until it browns and loses best of its raw appearance, about 2 minutes. Transfer to a plate.
3. Reduce calefaction to medium-high and add addition 2 teaspoons of the oil to skillet. Add bok choy, cut ancillary down, and baker until cut apparent is agilely browned, about 2 to 3 minutes. Continue to cook, axis pieces, until bok choy stems alpha to soften, 2 account longer. Transfer to bowl with pork.
4. Add the actual 1 teaspoon oil to bucket with alarm pepper, mushrooms, and ginger. Cook, stirring, 3 minutes. Activity in atramentous bean mixture, pork, and bok choy; cook, casting until booze analogously coats aggregate and bok choy is tender, about 2 minutes. Serve over amber rice, if desired.
