Stir-Fried Pork with Carrots and Bok Choy
- SERVINGS: 4
Celery isn't among the vegetables in this tasty pork stir-fry, but the celery seeds will make you think there's a generous quantity. Serve the stir-fry with steamed rice.
- 1 1/2 pounds pork loin, cut into 1-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons cooking oil
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 1 onion, cut into thin slices
- 3 carrots, cut into 2-inch-long slices about 1/2-inch wide and 1/8-inch thick
- 1/2 pound bok choy, cut into 1-inch pieces (about 3 cups)
- 2 cloves garlic, minced
- 1/2 teaspoon celery seeds
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 1/4 cup fresh orange juice
- In a medium bowl, toss the pork loin with 1/4 teaspoon of the salt and the pepper. In a large frying pan or wok, heat 1 tablespoon of the oil over moderately high heat. Add half the pork and cook, stirring, until browned, 2 to 3 minutes. Remove. Repeat with another tablespoon of the oil and the remaining pork. Remove.
- In a small bowl, combine the cornstarch and water. Heat the remaining 1 tablespoon oil in the pan. Add the onion, carrots, bok choy, garlic, and celery seeds. Cook, stirring, for 3 minutes. Stir in the broth and orange juice and bring to a simmer. Add the pork and any accumulated juices and the remaining 3/4 teaspoon salt and simmer until the meat is just done, 1 to 2 minutes. Add the cornstarch mixture and cook, stirring, until the sauce thickens, about 1 minute.
Versatile Pinot Noir will have no problem handling the sweet-bitter accents of this dish.