Chinese Pan-Fried American Pork with Bok Choy and Noodles

Servings: 2
Prep Time: 20 minutes


340 grams pork tenderloin

1/2 Tbsp. soy sauce (low sodium)

1 Tbsp. honey

1 clove garlic (crushed)

1 tsp. toasted sesame oil

113 grams Chinese noodles (fresh or steamed, about 2 cups)

118 ml water

1 clove garlic (crushed)

1/2 tsp. toasted sesame oil

280 grams bok choy (sliced)

1. Trim visible fat from the pork. Cut the tenderloin into 1-inch pieces. Stir together the soy sauce, honey and garlic in a small bowl. Set aside. Heat oil in a nonstick skillet over medium-high heat. Add pork and sauté 2 minutes, tossing to make sure all sides are browned and pork is tender. Remove to a plate. Add sauce to the skillet and cook 30 seconds. The sauce should reduce, but not disappear. Spoon the sauce over the pork cubes and toss to coat the cubes. Do not clean skillet then use for cooking the bok choy and noodles.

2. Place noodles and water in a microwave-safe bowl. Cover, heat on high 2 minutes. Stir and heat on high 2 more minutes. Remove and let stand, covered, until needed. Mix the garlic and soy sauce together in a small bowl. In the skillet used for the pork, heat the oil over high heat. Add the bok choy and noodles and toss 1 minute. Add the soy sauce and toss another minute. Serve with the pork.

Courtesy of the National Pork Board, Des Moines, Iowa.