1. Combine dressing, oyster sauce, soy sauce, chicken bouillon, salt, pepper and ginger in a bowl and mix well. 2. Place pork loins and marinade in a sealed plastic bag and refrigerate for 8 hours or overnight. 3. Remove loins from marinade, set aside. 4. Grill pork loins over medium-high temperature for 15-20 minutes, turning often and basting with marinade. 5. Sauté bokchoy in oil for a few minutes. 6. Once tender, add bean sprouts and remaining marinade. 7. Continue cooking for a minute, then remove from skillet. 8. Reduce liquid to one spoon and return vegetables to skillet coating with reduced liquid. 9. Slice pork thinly and garnish with fresh parsley.
SERVINGS: makes 4 servings
Each serving = 4 oz. lean protein, ¼ protein product, 2 cups select vegetables, ¼ extra.