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Pork Stir Fry (or Chow Mein)

Adapted from



  • 1 c. beef, pork or chicken broth
  • 2 T. cornstarch
  • 3 T. soy sauce or liquid aminos
  • 1 T. tamari sauce
  • 1 T. maple syrup
  • 1/8 t. ground ginger or 1 ½ t. finely minced fresh ginger
  • ¼ t. red pepper flakes (opt.)

Stir Fry

  • 1½ lb. center cut bone-in pork chops or 1 lb. boneless pork chops, thinly sliced against the grain
  • 2 T. olive oil, divided
  • 4 cloves garlic, minced
  • 1/8 t. ground ginger or 1 ½ t. finely minced fresh ginger
  • 1 onion, sliced
  • 1 ½ red bell peppers, sliced
  • 2 med. baby bok choy, sliced with whites and greens divided
  • 8 oz. brown rice capellini
  • Toasted sesame oil


  1. Cook capellini.
  2. In small bowl, combine cornstarch and broth. Add in rest of sauce ingredients; set aside.
  3. In large skillet, stir-fry pork in 1 T. olive oil over medium high heat for about 5 minutes, until browned. Remove to a plate.
  4. In same pan, add remaining 1 T. olive oil, garlic and ginger, cooking for 30 seconds then add stir-fry vegetables (except the bok choy greens) and cook until crisp tender. Add bok choy greens and stir fry until wilted.
  5. Add broth mixture to the vegetables. Bring to a boil; cook and stir for 1 minutes or until thickened.
  6. Add pork and drained stir fry noodles; heat through.
  7. Drizzle with sesame oil.

Servings: 4