Teriyaki Pork and Brocolli Stir-Fry

2 garlic cloves
1Tbsp seasoned rice vinegar
1/2 tsp garlic salt
1 Tbsp roasted peanuts

6 oz trimmed broccoli

6 oz long grain white rice (cooked)

2 green onions (sliced

1 head of baby bok choy

1/4 cup Teriyaki glaze

10 oz pork tenderloin (sliced)

Bring a small pot with rice and 1 1/2 cups water to a boil.  Reduce to a simmer, cover and cook until rice is tender, about 20 minutes. 

Remove from burner and set aside covered.

Cut the broccoli into small florets.  Remove any discolored outer leaves from bok choy and trim ends.  Halve and remove the core.  Cut into 1/2" pieces.  

Coarsely chop the peanuts.

Trim and cut white portions of green onions into 1" lengths.  Thinly slice green portions on an angle.  Keep white and green portions separate.  

Mince the garlic.

Cut the pork into slices into a single layer and pat dry.  Coarsely chop, if desired.  

Place a large non-stick pan over medium-high heat and add 1 Tbsp olive oil.

Add broccoli to hot pan and stir often, 4 minutes.

Stir in bok choy, 1/4 cup water and a pinch of pepper.  Then stir occasionally until broccoli is tender, 3 - 4 minutes.  

Remove from burner.  Transfer veggies to a plate.  Wipe pan clean and reserve.  

Return pan used to cook veggies to medium-high heat and add 1 Tbsp olive oil.  

Add sliced pork and a pinch of salt and pepper to hot pan.  

Stir occasionally until no pink remains and pork reaches a minimum temp of 145 degrees, 4 - 6 minutes.  

Stir teriyaki glaze, rice vinegar, white portions of green onions, garlic, and garlic salt into hot pan.  bring to a boil.  

Once boiling, stir in vegetables until combined.  Remove from burner and rest for 3 minutes.  

Plate dish, topping rice with stir-fry and garnishing with peanuts and green portions of green onions.