Hoisin-Glazed Pork, Bok Choy and Snap Peas
- cal. (kcal) 373
- Makes: 4 servings
- Prep: 20 mins
- Cook: 11 mins
boneless pork chops (about 4 oz each), cut into 1/2-inch slices against the grain
bunch bok choy (about 1 lb), trimmed and cut into 1-inch pieces
sugar snap peas, trimmed
reduced-sodium beef broth
light soy sauce
cooked jasmine rice
- Heat 2 tsp of the oil in a large nonstick skillet over medium-high heat. Add pork and stir-fry for 2 minutes; remove to a bowl and toss with hoisin sauce. Keep warm.
- Add remaining 2 tsp vegetable oil and bok choy to skillet; stir-fry for 2 minutes. Add snap peas and stir-fry for 5 minutes or until vegetables are tender.
- Combine broth, cornstarch and soy sauce; add to skillet and simmer for 2 minutes, until thickened.
- Spoon stir-fried vegetables and pork over cooked rice.
Nutrition Information for Hoisin-Glazed Pork, Bok Choy and Snap PeasServings Per Recipe: 4
PER SERVING: 373 cal., 12 g total fat (3 g sat. fat), 62 mg chol., 728 mg sodium, 35 g carb. (4 g fiber), 30 g pro.