Garlic Ginger Bok Choy

3/4 lb bok choy

1 piece ginger (1 inch), peeled & sliced into very thin matchsticks
1 clove garlic, minced

1 tablespoon vegetable oil

1/4 c. organic chicken broth
1 teaspoon Mirin (rice wine)
1 teaspoon soy sauce
1/2 teaspoon cornstarch

Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom of bok choy, then cut into quarters. Wash bok choy in several changes of cold water and dry in a colander or salad spinner.

Whisk together chicken broth, Mirin, soy sauce and cornstarch in a small bowl until cornstarch is dissolved.

Heat wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour oil into pan, then swirl oil, tilting to coat sides. Add ginger & garlic stir-fry 15 seconds. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour into pan and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute.

Remove from heat & place evenly in serving bowl; do not "mound" to avoid overcooking.

Ginger Lemongrass Pork Tenderloin

1 whole pork tenderloin, .85-1 lb.

Marinade:
1 1/2 c. pineapple orange juice
4 green onions, sliced
2 TBS fresh ginger, minced
1 TBS fresh lemongrass, outside removed, chopped
2 TBS fresh cilantro
1/2 tsp dried crushed red pepper
1 TBS turbinado sugar ("Sugar in the Raw")
1 tsp low sodium soy sauce

Place pork tenderloin in medium, non-metal bowl.

Combine all marinade ingredients in bowl of small food processor or blender. Puree until uniform consistency.

Set aside 1/4 of marinade & refrigerate until needed. Spoon remaining marinade evenly over pork, turning to coat. Cover with plastic wrap; refrigerate for 2-8 hours.

Preheat oven to 350. Remove pork from marinade, place on roasting rack in foil lined pan. Cook for 1 hour. Remove pork from oven & let set 2 minutes.

Slice into 8-10 pieces; arrange on serving dish. Spoon reserved marinade over tenderloin pieces.

Serve with Jasmine rice.