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Orange Ginger Pork and Vegetables

Makes 4 servings

In Chinese cooking, ginger root is valued as much for its healthful properties — it is believed to have stimulating and cleansing benefits — as its zesty flavor. Here, it brings out the best of both the pork and vegetables in this easy stir-fry.

Ingredients

2 tbsp vegetable oil 25 mL
1  medium onion, sliced 1 
2  medium carrots, sliced 2 
1  each medium green and red bell pepper, cut into thin strips 1 
1 cup sliced celery 250 mL
1 lb well-trimmed boneless pork loin, cut into thin strips 500 g
1  clove garlic, minced 1 
2 tsp grated ginger root 10 mL
1/4 tsp red pepper flakes 1 mL
2 cups shredded bok choy 500 mL
1/2 cup orange juice 125 mL
  salt  

Instructions

Step 1
In a large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; sauté onion, carrots, green and red peppers and celery for about 5 minutes or until tender. Remove from pan.

Step 2
Add remaining oil to skillet. Brown pork with garlic, ginger root and red pepper flakes until pork is no longer pink. Return vegetables to skillet; add bok choy. Add orange juice; heat through, 2 to 3 minutes. Season with salt to taste.

Tips

Adjust the quantity of red pepper flakes to suit your taste. Or, for a more Asian version of this dish, omit the red pepper flakes and substitute an Asian chili paste instead. Sambal oelek, a bottled chili paste, easily identified by its bright red color, is readily available in Asian markets. Try adding 1⁄2 tsp (2 mL) of this zesty mix to the pan after the pork is browned.
Bok choy is a Chinese green frequently used in stir-fries. Use both stalks and leaves.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 266
15%
Fat / Lipides 9.9 g
Saturated / saturés 1.7 g
+ Trans / trans 0.2 g
Cholesterol / Cholestérol 60 mg
5%
Sodium / Sodium 125 mg
5%
Carbohydrates / Glucides 15.2 g
13%
Fiber / Fibres 3.3 g
Sugars / Sucres 8.3 g
Protein Protéines 29.2 g
92%
Vitamin A / Vitamine A
162%
Vitamin C / Vitamine C
7%
Calcium / Calcium
16%
Iron / Fer
DIETITIAN’S MESSAGE
The peppers, orange juice and red pepper flakes add flavor to this dish. Serve with brown rice for additional fiber. 
Contributors
David Powell, Chef
Rosanne E. Maluk, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc. (Photo by Mark T. Shapiro)

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