tasteful fashion

Works for either a dinner or late summer lunch 🙂

Makes: 4 servings
Prep: 20 minutes
Cook: 11 minutes


  • teaspoons  vegetable oil
  • boneless pork chops (about 4 oz each), cut into 1/2-inch slices againstthe grain
  • tablespoons  hoisin sauce
  • bunch bok choy (about 1 lb), trimmed and cut into 1-inch pieces
  • 1/2 pound  sugar snap peas, trimmed
  • cup  reduced-sodium beef broth
  • tablespoons  cornstarch
  • tablespoon  light soy sauce
  • cups  cooked jasmine rice


1. Heat 2 tsp of the oil in a large nonstick skillet over medium-high heat. Add pork and stir-fry for 2 minutes; remove to a bowl and toss with hoisin sauce. Keep warm.

2. Add remaining 2 tsp vegetable oil and bok choy to skillet; stir-fry for 2minutes. Add snap peas and stir-fry for 5 minutes or until vegetables are tender.

3. Combine broth, cornstarch and soy sauce; add to skillet and simmer for 2 minutes, until thickened.

4. Spoon stir-fried vegetables and pork over cooked rice.

signiture copy


Recipe & photo found here

& outfit photo found here

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