My husband created this recipe a few weeks ago when we had baby bok choy to eat up.  We have had it several times since then and love it.





Garlic Miso Pork Stir Fry
1 lb. pork chops or tenderloin
1 tbsp. miso paste
1 tbsp. soy sauce
1 tbsp. mirin
1 tbsp. brown sugar
1/4 c. chicken broth
few dashes of red pepper flakes
1 garlic clove
pinch of salt and pepper
1 tbsp. canola oil
5 baby bok choy

-Cut pork into strips and season with salt and pepper.
-Mix together miso paste, soy sauce, mirin, brown sugar, broth, pepper flakes and garlic clove.
-Put the canola oil in a non-stick skillet.  Surface should be coated.
-Stir fry pork over medium to medium high for 5 to 7 minutes, until browned all over. 
-Meanwhile, cut off the bottom of the baby bok choy and discard. 
-Cut off the remaining stem from the leafy part.  Thinly slice the remaining stem.
-Put chopped baby bok choy stem in a strainer, run under water and scrub gently to remove any debris. 
-Add to the pork cooking in the skillet and cook for 3 to 5 minutes.
-Meanwhile, cut up the leafy part of the bok choy and rinse in a strainer under water. 
-Add to the stir fry pan and cook 1 to 2 minutes.
-Add in the sauce and stir fry for one more minute, until sauce is warmed through.

Serve over a bed of rice.  Enjoy!

I shared this recipe at What’s on the Menu Wednesday, $5 Dinners, Tempt My Tummy Tuesdays, The Nourishing Gourmet, Thursday Recipe Spree, Recipe Swap Thursday, The Grocery Cart Challenge, Food on Fridays, Tidy Mom.

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