Chinese BBQ Pork With Shiitake and Bok Choy

Ingredients

• 0.8 pound bok choy halved lengthwise
• 4 cups jasmine rice cooked
• 0.3 cup chives fresh minced
• 2 teaspoons ginger fresh divided finely grated peeled
• 1 cup grapefruit segents 
• 3 tablespoons hoisin sauce chinese divided
• 1 tablespoon vegetable oil; peanut oil preferred divided
• 1 pound pork tenderloin cut into 1/4-inch-thick rounds
• 1 tablespoon roasted peanuts chopped
• 7 ounces mushroom caps quartered

Equipment

• bowl
• frying pan
• wok

Directions

1. Heat wok or large skillet over medium-high heat; add 1 teaspoon oil and mushrooms; cook, stirring, about 3 minutes.
2. Transfer to plate; cover.
3. Add 1 tablespoon oil to wok, and cook pork 2 minutes, turning often. Stir in 2 tablespoons hoisin and 1 teaspoon ginger. Cook, turning, 2 minutes or until cooked through.
4. Transfer to plate; cover.
5. Add remaining 1 teaspoon oil to wok. Cook bok choy with remaining 1 teaspoon ginger, stirring often, 2 minutes or until almost tender.
6. Add 1/4 cup water, grapefruit juice, and remaining 1 tablespoon hoisin; cook 2 minutes or until tender. Turn off heat.
7. Divide rice into 4 bowls, and top with pork, mushrooms, bok choy, and grapefruit.
8. Sprinkle with peanuts and chives.