This is a anther delicious and quick recipe when you have left over rice and it takes minutes to make. If you don't have brown rice substitute with white rice, however brown rice is more nutritious.
 

SERVES 4

INGREDIENTS

1  tbsp canola oil
1  lb pork tenderloin, all slithers cut off, cut to ¼ inch thick
     slices
1  tbsp ginger, freshly grated
2  garlic cloves, thinly sliced
1  Japanese eggplant, cut into ¼ inch slices or regular eggplant
3  oz snow peas
10 baby bok choy, cut the ends and slice diagonally in half
8  oz enoki mushrooms
6  green onions, sliced lengthwise and into 2 inch pieces

¼ cup of water or chicken or vegetable stock
1  tbsp soy sauce, light
1  tsp of sugar
    pinch of hot pepper flakes

2  cups brown rice, cooked and reheated

Heat a large non stick pan to medium heat. Add oil, garlic, ginger and pork. Sauté for 3 minutes per side until they are just cooked through. Transfer the pork to a side dish.

Meanwhile, in small bowl combine, water, soy sauce, sugar and hot pepper flakes.

Add to the pan, eggplant, snow peas, bok choy and sauté for 3 minutes until vegetables slightly wilt. Add pork,  enoki mushrooms, green onions and soy mixture. Sauté for 1 more minute and take it off the heat.

Serve greens with pork over hot rice and enjoy.