Updated Dec 16, 2015Chatelaine
pork tenderloin, cut into 1-in. slices
1 1/2 cups
garlic cloves, minced
1 to 2 tsp
shiitake mushrooms, stems discarded and quartered
baby bok choy, quartered
- HEAT a large pot over medium-high. Add oil, then pork. Cook until golden-brown, 2 to 3 min per side. Transfer to a plate.
- ADD rice, garlic and ginger to pot. Cook, stirring constantly, 1 min. Add broth. Stir in hoisin and hot chili-garlic sauce. Arrange mushrooms and pork over rice and broth. Boil, then reduce heat to low. Simmer, covered, until rice is almost tender, 10 to 12 min.
- REMOVE lid. Lay bok choy over pork and rice. Cover and continue simmering until greens are just tender, about 5 more min. Drizzle with sesame oil.