1 lb pork tenderloin
3 Tbs soy sauce
1½ Tbs teriyaki marinade
1½ tsp golden brown sugar
1½ tsp maiziena / cornstarch
Freshly ground black pepper to taste
Enough VOO (virgin olive oil) to lightly coat the wok
3-4 medium minced cloves of garlic
1-2 Tbs grated fresh ginger
4 medium white button mushrooms, chopped
3 medium heads baby bok choy (wash, cut off the white stalks and keep leaves separate)
½ cup unsalted cashews
Slice the meat in medallions of ±½-1 inch chunks.
Whisk the soy sauce, teriyaki marinade, brown sugar, cornstarch, and freshly ground pepper until the cornstarch and sugar are dissolved.
Add the pork, toss to coat, and marinate for 5-10 minutes. Flip and turn the meat after 5 minutes in the marinade in order to cover both sides.
Heat oil in a large wok (just enough to cover the bottom) until hot. Drain or wipe out the excess oil.
Add the ginger and garlic and stir-fry, till nicely flavored.
Add the pork in a single layer and cook till medium done.
Drip the remainder of the sauce over the meat medallions.
Turn the heat down and stir-fry till the meat is nearly cooked through and keep aside.
Heat some more oil in the wok, add the bok choy stalks, as well as the mushrooms and stir-fry until crisp-tender.
We prefer our greens more crispy, so do not over cook.
Return the pork and add the bok choy leaves and cashews to the wok, and stir-fry until the leaves are wilted and serve immediately.
We served it with sweet glazed butternut. The flavors complimented each other very well.
All the above tweaked, prepared, tried and tested by: Esme Slabs