Ingredients

• 5 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil , divided
• 1 , 1 pound
• 1 fresh red chile pepper , chopped
• 2 cloves garlic , minced
• 1 onion , chopped
• 1 green bell pepper , chopped
• 1 head bok choy , leaves and stalks separated, chopped
• 2 crownss broccoli , chopped
• 1 teaspoon ground ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
3. 3 Heat 1 tablespoon sesame oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return the wok to heat.
4. 4 Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and bell pepper; cook and stir until onion starts to soften, 2 to 3 minutes.
5. 5 Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
6. 6 Add broccoli to the wok; cook and stir until slightly softened, about 2 minutes.
7. 7 Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy leaves start to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition per serving