Our Asian stir-fry takes full advantage of bok choy’s richly verdant leaves and crunchy core. The sweet-and-sour sauce offers a tangy edge and blast of umami that evokes layers upon layers of flavor. Chinese-style hot mustard has a sharp bite similar to that of wasabi; look for it at large supermarkets on the international foods aisle or at your local Asian market. The pork may stick to the pan at first, but this produces little crispy bits that will easily come up once the fat from the pork starts to render. We save the sesame oil for the end, which lends a mightier mouthfeel and silky finish
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 140 (39%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 0.9mg||0 %|
|Sodium 388.4mg||13 %|
|Potassium 291mg||8 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 45g|
|Protein 5.7g||8 %|
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Calories per serving: 357
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