Stir-Fried Pork With Carrots And Bok Choy

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Washington Post


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1 12-ounce pork tenderloin (usually the smaller one in a 2-tenderloin vacuum package)

1 tablespoon cornstarch

12 ounces bok choy (1 large or 4 to 5 baby bok choy)

1 small red or yellow bell pepper

1 small lemon

3 teaspoons vegetable oil

1 cup store-bought shredded carrots

2 to 3 tablespoons store-bought stir-fry sauce

2 tablespoons water

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