Pork, Kale, and Bok Choy Stir-Fry

Ingredients

• 4 cups bok choy sliced
• 5 cups rice hot cooked
• 1 teaspoon cornstarch 
• 0.3 teaspoon pepper red crushed
• 0.5 cup less-sodium chicken broth fat-free
• 2 teaspoons ginger fresh divided minced peeled
• 2 tablespoons garlic divided minced
• 1.5 cups green onions sliced
• 3 tablespoons hoisin sauce 
• 4 cups kale sliced
• 3 tablespoons soya sauce low-sodium divided
• 0.8 pound pork tenderloin 
• 2 cups shiitake mushroom caps sliced
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Trim fat from pork; cut into 2 x 1/4-inch-wide strips.
2. Combine pork, 2 tablespoons soy sauce, 2 teaspoons garlic, and 1 teaspoon ginger in a shallow bowl. Cover and marinate in refrigerator 2 hours.
3. Combine 1 tablespoon soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, broth, hoisin sauce, and cornstarch in a small bowl; stir with a whisk.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add 2 teaspoons garlic and crushed red pepper; stir-fry 30 seconds.
6. Add mushrooms and onions; stir-fry 3 minutes.
7. Add pork mixture and kale; stir-fry 3 minutes.
8. Add broth mixture and bok choy; bring to a boil. Cook 1 minute or until mixture is thick.
9. Serve over rice.