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.


2 tbsp vegetable oil 25 mL
medium onion, sliced
medium carrots, sliced
each medium green and red bell pepper, cut into thin strips
1 cup sliced celery 250 mL
1 lb well-trimmed boneless pork loin, cut into thin strips 500 g
clove garlic, minced
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


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.


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
Calories / Calories 266
Fat / Lipides 9.9 g
Saturated / saturés 1.7 g
+ Trans / trans 0.2 g
Cholesterol / Cholestérol 60 mg
Sodium / Sodium 125 mg
Carbohydrates / Glucides 15.2 g
Fiber / Fibres 3.3 g
Sugars / Sucres 8.3 g
Protein Protéines 29.2 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
The peppers, orange juice and red pepper flakes add flavor to this dish. Serve with brown rice for additional fiber. 
David Powell, Chef
Rosanne E. Maluk, Dietitian