Ingredients

• 1 pound pork tenderloin

• 1/4 teaspoon black pepper

• 1 1/4 teaspoons kosher salt, divided

• 3 tablespoons peanut oil, divided

• 1 pound bok choy, cut into 1-inch pieces

• 8 oz shitake mushrooms

• 1 tablespoon minced peeled fresh ginger

• 2 garlic cloves, minced

• 1 1/2 teaspoons cornstarch

• 1 cup chicken broth, divided

• 2 tablespoons soy sauce

• Hot cooked rice

Directions

1. Cut pork into 1/2-inch-thick slices; cut each slice into 3 to 4 (1-inch-long) pieces. Season with pepper and 1⁄2 teaspoon of the salt.

2. Heat 1 tablespoon of the oil in a large skillet or wok over high. Add pork; cook, stirring, until browned, 2 to 3 minutes.

3. Heat remaining 1 tablespoon oil in skillet. Add the garlic and ginger and stir for 30 seconds. Add the mushrooms and cook for 2 to 3 minutes. Add in the bok choy and cook for a couple more minutes.

4. Whisk together cornstarch and 1 tablespoon of the broth in a bowl; set aside. Stir together soy sauce, and remaining broth in a separate bowl. Pour broth mixture over vegetable mixture in skillet; bring to a simmer over medium-high. Add pork and remaining 3/4 teaspoon salt; simmer until meat is just done, 1 to 2 minutes. Add cornstarch mixture; cook, stirring, until thickened, about 1 minute. Serve stir-fry over hot cooked rice.