Spicy Soy Sauce Marinade with Pork and Bok Choy

30 Minute Meals, Asian, Autumn, Cooking Methods, Course, Cuisine, Dinner, Gluten-Free, Health and Diet, Low-Carb, Low-Sugar, Main Dish, Meals, One-Pot Meals, Recipes, Sauce, Season, Spring, Stovetop, Summer, Type of Dish, Winter
  • By Sarah Koszyk, MA, RDN on
  • January 17th, 2013

Spicy Soy Sauce Marinade with Pork and Bok Choy
Prep time
Cook time
Total time
I love the marinade for this recipe! I’ve marinated pork tenderloins, salmon, chicken, and tofu with this marinade. My two favorite options are the pork or salmon. This recipe is also very fast and easy which makes it even better for the person on-the-go.
Recipe type: Entree
Cuisine: Asian
Serves: 6
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons sugar
  • 1 large clove garlic, peeled and finely grated or minced
  • 1 tablespoon finely grated fresh ginger
  • 1 fresh red Thai chili or cayenne chili pepper, stemmed, seeded and minced
  • 1 teaspoon toasted sesame oil
  • 1½ pounds pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions
  • 1 pound bok choy, chopped (you can substitute with cabbage if you can’t find bok choy)
  1. Whisk soy sauce and sugar until the sugar is completely dissolved.
  2. Add garlic, ginger, chili, and oil.
  3. Place pork in a Ziploc bag and add the marinade. Refrigerate for 2 hours or overnight (I make this in the morning and marinade all day long while I'm at work).
  4. Chop the bok choy.
  5. Over medium-high heat, cook the pork tenderloin on 1 side for 4-6 minutes (depending on thickness).
  6. Flip it over, add the bok choy around the sides of the pan. Cover with a lid and cook for another 6-8 minutes.
Nutrition Information
Serving size: 1 cup veggie; 4 oz meat Calories: 191 Fat: 5.5 Saturated fat: 1.7 Carbohydrates: 6.7 Sugar: 5.6 Sodium: 311.3 Fiber: 1 Protein: 27.8 Cholesterol: 83.3


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15 responses to “Spicy Soy Sauce Marinade with Pork and Bok Choy”

  1. Michel says:

    and all I ate was these recipes and I got beettr within two days. My favorite one is my first pick, Chicken Macaroni Soup Recipe. This recipe really hits the spot for me. Ever since I could remember, my mom would make this for

    • Sarah Koszyk MA RD says:

      I love family recipes when your sick. It brings us back to when we were kids and we do instantly feel better.

  2. Ariero says:

    It’s always a gusiesng game on how long you can leave some of the asian greens in the ground before they bolt but when they decide to do it it happens fast! Luckily most of them taste no different once they start to bolt so the penalty for waiting just a bit too long is non existent. Your harvest looks great this week!

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