Pork Stir Fry, Braised Bok Choy and Brown Rice

Pork stir fry, braised bok choy with brown rice

We love our CSA, but we can only eat so much bok choy. This year we’ve receive quite a lot. This sent me off to find a recipe to use up a whole head. I came across a recipe for Pork and Bok Choy Stir Fry, and as usual, I tweaked it a bit. I added bell pepper and mushroom. I also used fresh ginger. Finally, I let the bok choy stand on its own by braising separately rather than in the stir fry.

The most interesting notes on this recipe were using cornstarch in the sauce which thickened it up and helped it stick to the pork and vegetables and the braising of bok choy in rice wine vinegar. I really liked this. Each component was tasty but the whole was delicious.

 

Ingredients

  • 3 pork cutlets, sliced through on a bias into pieces
  • 4 tsp cornstarch
  • 1 1/2 tsp honey
  • 3 tbsp soy sauce
  • Canola oil
  • 1/4 cup dry white wine
  • 2 cloves garlic, minced
  • 2 cloves garlic, smashed
  • 2 tbsp fresh ginger, minced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 carrots, chopped
  • 1 red bell pepper, sliced
  • 1 package mushrooms, sliced (I used button)
  • 2 green onions, thinly sliced
  • 1 large bok choy
  • 1-2 tsp crushed red pepper flake
  • 2 tbsp rice wine vinegar
  • Salt and pepper to taste
  • 1 cup brown rice (I used instant, shame on me)
Directions

  1. In a medium size bowl, add the wine, soy sauce, honey and cornstarch and whisk until smooth, set aside.
  2. Heat a large pan or wok over medium to medium high heat. Add enough canola oil to just cover. Add pork and cook until lightly browned.
  3. Add the minced garlic and ginger and stir to combine.
  4. Add carrots, bell pepper and mushroom. Toss to combine and stir fry for approximately 2 more minutes.
  5. Add the soy sauce mixture, bring to a boil then reduce to a simmer and cook until the sauce is thick and coats the pork and vegatables.
  6. Meanwhile, cut the bottom off the bok choy stock. Strip the leafy greens, then thinly slice the white part of the stocks. The smaller interior stocks I left whole.
  7. Heat a large pot over medium heat. Add olive oil to coat the bottom of the pot and toss in the smashed garlic. Allow the garlic to infuse the oil.
  8. Next, add the chopped white stems of the bok choy and the crushed red pepper. Cook until slightly softened and add the leafy parts of the bok choy. Toss to combine and add the rice wine vinegar, season with salt and pepper and cover. Cook until all is tender.
  9. Prepare the rice per instructions on the box.
  10. Enjoy.
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Pork Stir Fry, Braised Bok Choy and Brown Rice

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