1/2 lb pork tenderloin, trimmed and sliced into ¼-inch-thick strips
1 lb bok choy, stem ends trimmed and stems and leaves roughly chopped
4 cloves garlic, thinly sliced
3 green onions, sliced
1 tbsp reduced-sodium soy sauce or tamari
1 tsp ground ginger
1/4 tsp fresh ground black pepper
2 tsp olive oil
2 eggs, beaten
1 lb green beans, trimmed
Cook spaghetti according to package directions. Drain.
Meanwhile, in a large nonstick skillet, heat 2 tsp sesame oil on medium. Add pork and sauté, stirring occasionally, for 4 minutes. Add bok choy, garlic, onions, soy sauce, ginger and pepper and sauté until pork is cooked through, about 3 more minutes.
Meanwhile, in a small nonstick skillet, heat olive oil on medium. Add eggs and cook undisturbed until set, about 3 minutes. Flip carefully and cook for 2 more minutes, until cooked through. Transfer to a cutting board and chop into bite-size pieces.
Bring a medium pot of water to a boil. Add beans and simmer until tender-crisp, 3 to 4 minutes. Drain.
To pork mixture, add spaghetti, beans and remaining 1 tsp sesame oil. Toss to combine. Top with egg.
Vietnamese cuisine treasures the balance between textures and flavors. In this brilliant dish, we’ve mixed crunchy vegetables with soft noodles and juicy pork tenderloin, and blended sharp ginger with pungent garlic for pleasing contrast. To maximize your intake of sulforaphane, a cancer risk–reducing compound found in cruciferous veggies, choose broccoli sprouts. Sulforaphone levels are 10 to 100 times higher in three-day-old broccoli sprouts than they are in broccoli.
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