Name: Stir-Fried Pork with Carrots and Bok Choy
Yield: 4
Ingredients: 1 1/2 lb. pork loin -; 1 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 3 tbsp. Cooking oil -; 1 1/2 tsp. cornstarch -; 1 tbsp. water -; 1 onion -; 3 carrots -; 1/2 lb. bok choy -; 2 cloves garlic -; 1/2 tsp. celery seeds -; 1/2 c. canned low-sodium chicken broth or homemade stock -; 1/4 c. fresh orange juice -

Stir-Fried Pork with Carrots and Bok Choy

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Ingredients for - Stir-Fried Pork with Carrots and Bok Choy

1. 1 1/2 lb. pork loin -

2. 1 tsp. salt -

3. 1/4 tsp. fresh-ground black pepper -

4. 3 tbsp. Cooking oil -

5. 1 1/2 tsp. cornstarch -

6. 1 tbsp. water -

7. 1 onion -

8. 3 carrots -

9. 1/2 lb. bok choy -

10. 2 cloves garlic -

11. 1/2 tsp. celery seeds -

12. 1/2 c. canned low-sodium chicken broth or homemade stock -

13. 1/4 c. fresh orange juice -

How to cook deliciously - Stir-Fried Pork with Carrots and Bok Choy

1. Stage

In a medium bowl, toss the pork loin with 1/4 teaspoon of the salt and the pepper. In a large frying pan or wok, heat 1 tablespoon of the oil over moderately high heat. Add half the pork and cook, stirring, until browned, 2 to 3 minutes. Remove. Repeat with another tablespoon of the oil and the remaining pork. Remove.

2. Stage

In a small bowl, combine the cornstarch and water. Heat the remaining 1 tablespoon oil in the pan. Add the onion, carrots, bok choy, garlic and celery seeds. Cook, stirring, for 3 minutes. Stir in the broth and orange juice and bring to a simmer. Add the pork and any accumulated juices and the remaining 3/4 teaspoon salt and simmer until the meat is just done, 1 to 2 minutes. Add the cornstarch mixture and cook, stirring, until the sauce thickens, about 1 minute.

3. Stage

Wine Recommendation: Versatile pinot noir will have no problem handling the sweet-bitter accents of this dish.