Chinese BBQ Pork With Shiitake and Bok Choy

asian-bbq-pork John Kernick


  • 1 tablespoon plus 2 teaspoons peanut oil, divided
  • 7 ounces shiitake mushrooms, quartered
  • 1 pound pork tenderloin, cut into 1/4-inch-thick rounds
  • 3 tablespoons Chinese hoisin sauce, divided
  • 2 teaspoons finely grated peeled fresh ginger, divided
  • 3/4 pound bok choy, halved lengthwise
  • 1 cup grapefruit segments, plus 2 tablespoons juice
  • 4 cups cooked jasmine rice
  • 1 tablespoon chopped roasted peanuts
  • 1/4 cup minced fresh chives


1. Heat wok or large skillet over medium-high heat; add 1 teaspoon oil and mushrooms; cook, stirring, about 3 minutes. Transfer to plate; cover.

2. Add 1 tablespoon oil to wok, and cook pork 2 minutes, turning often. Stir in 2 tablespoons hoisin and 1 teaspoon ginger. Cook, turning, 2 minutes or until cooked through. Transfer to plate; cover.

3. Add remaining 1 teaspoon oil to wok. Cook bok choy with remaining 1 teaspoon ginger, stirring often, 2 minutes or until almost tender. Add 1/4 cup water, grapefruit juice, and remaining 1 tablespoon hoisin; cook 2 minutes or until tender. Turn off heat.

4. Divide rice into 4 bowls, and top with pork, mushrooms, bok choy, and grapefruit. Sprinkle with peanuts and chives.

  • Prep Time:
  • Cook Time:

  • Make this healthy Asian-style barbecue by stir-frying pork tenderloin in a mixture of hoisin sauce and ginger and serving over rice with shiitake mushrooms bok choy, and grapefruit.
  • Yield: Makes 4 servings (serving size: 1 cup rice, 3 ounces pork, and 1/2 cup vegetables)

Nutritional Information

Calories per serving: 371
Fat per serving: 10g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 3g
Protein per serving: 29g
Carbohydrate per serving: 40g
Fiber per serving: 3g
Cholesterol per serving: 62mg
Iron per serving: 3mg
Sodium per serving: 308mg
Calcium per serving: 110mg