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This stir-fry takes a little planning because the pork sits in a brown sugar rub for 2 hours before cooking, but it's worth it.

Serves 4

Cut off any thick ends on the bok choy stems to ensure even cooking.

In a medium bowl, combine the brown sugar, green onions, ginger, cornstarch, garlic and salt with a whisk. Place pork in the bowl with the brown sugar mixture. Refrigerate for 2 hours. Meanwhile, cook rice according to package directions. Set aside.

Remove pork from refrigerator and bring to room temperature. In a wok on medium-high heat, add 2 teaspoons of peanut oil. Once oil is heated, add pork. Cook until pork has reached 155 F, about 7 minutes. While pork is cooking, heat a separate large saute pan to medium-high heat. Add the remaining 2 teaspoons of peanut oil to pan and saute the bok choy and carrots until tender, about 4 minutes. Serve with rice.

• 1/4 cup brown sugar
• 2 tablespoons minced green onions
• 1 tablespoon minced fresh ginger
• 2 teaspoons cornstarch
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1 pound pork tenderloin, cleaned and cut into strips
• 1 1/3 cups brown and white sushi rice
• 4 teaspoons peanut oil
• 6 cups baby bok choy
• 1/2 cup sliced carrots

DASH Eating Plan Servings

Diabetes Meal Plan Choices

Mayo Clinic Healthy Weight Pyramid Servings

Nutritional analysis per serving