For Marinade:
1/4 cup soy sauce
3 tablespoons mirin
2 tablespoons oriental sesame oil
1 tablespoon dark brown sugar
1 1/2 pounds pork tenderloin, cut across grain into 1/4 inch thick slices
3/4 cup canned reduced sodium chicken broth
For Stir Fry:
1 tablespoon cornstarch
6 tablespoons peanut oil
3 scallions, minced
2 tablespoons minced peeled fresh ginger
6 garlic cloves, minced
1 to 2 jalapeno or serrano chiles, minced
1 1/2 pounds bok choy or Chinese cabbage, cut crosswise into 1/4 inch thick slices
2 red bell peppers, cut into 1/2 inch dice
Steamed rice
For marinade: Mix first 4 ingredients in large glass bowl to blend. Add pork; toss to coat. Marinate 20 minutes. Using slotted spoon, transfer pork to medium bowl. Add chicken broth to marinade. Reserve pork and marinade separately.
For stir fry: Mix cornstarch with 1 tablespoon marinade mixture in small bowl to form paste. Heat large wok over high heat until almost smoking. Heat 3 tablespoons peanut oil in wok until very hot. Add scallions, ginger, garlic and chiles. Stir fry just until fragrant, about 30 seconds. Add pork and stir-fry until just cooked through, about 3 minutes. Using slotted spoon, transfer pork to bowl.
Add remaining oil to wok. Add cabbage and bell peppers and stir fry until crisp-tender, about 2 minutes. Return pork to wok. Add reserved marinade; bring to boil. Stir cornstarch mixture to blend, add to wok. Simmer until sauce thickens, stirring constantly, about 30 seconds.
Transfer mixture to serving bowl. Serve with rice. 4 servings.
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