A quick pan-fried pork dish built on a glossy hoisin glaze with notes of orange and sesame. The shelf sauce does most of the work here, turning plain pork into a tender, burnished dinner in under thirty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 460 calories a serving, 52 g protein, 7 g carbohydrate, 23 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Working in two batches if needed, add the pork cubes and cook, turning occasionally, for 8 to 10 minutes total until golden on several sides. Transfer to a plate.10 min
2. Mince 2 garlic cloves and add to the empty pan with a pinch of salt. Cook for 30 seconds until fragrant, then pour in 1/3 cup of the hoisin sauce and 1/4 cup water, stirring to combine.
3. Return the pork to the pan along with any accumulated juices. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce coats the pork and the meat is cooked through. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.4 min
4. Meanwhile, cut the bok choy into 2-inch pieces. Add to the pan in the final minute, stirring gently to coat with sauce until just wilted.1 min

Note Swap pork for chicken thighs or firm tofu, adjusting cooking time accordingly. Leftovers keep refrigerated for three days and reheat gently on the stovetop. Serve over steamed rice to catch every drop of glaze.