Pork, Kale, and Bok Choy Stir-Fry

1 pork tenderloin (3/4-lb.)
3 tablespoons EACH soy and hoisin sauce, divided
2 tablespoons minced garlic, divided
2 teaspoons minced peeled fresh ginger, divided
1/2 cup chicken broth
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper
1 tablespoon vegetable oil
2 cups sliced shiitake mushroom caps
1 1/2 cups sliced green onions
4 cups sliced bok choy
4 cups sliced kale
5 cups hot cooked rice

Trim fat from pork; cut into strips. Put pork, 2 Tbsp. soy sauce, 2 tsp. garlic and 1 tsp. ginger in a bowl. Cover; marinate in refrigerator 2 hours.

Put 1 Tbsp. soy sauce, 2 tsp. garlic, 1 tsp. ginger, broth, hoisin sauce and cornstarch in a bowl; stir with a whisk.

Heat oil in a skillet over medium-high heat. Add 2 tsp. garlic and crushed red pepper; stir-fry 30 seconds.

Add mushrooms and onions; stir-fry 3 minutes.

Add broth mixture and bok choy and kale; bring to a boil. Cook 1 minute or until mixture is thick.

Serve over rice.

Servings: 5
Source: Farm Fresh To You