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Sriracha Ground Pork and Bok Choy Stir Fry
A quick an easy Asian stir fry with ground pork, bok choy, shiitake mushrooms and a little sriracha hot sauce for some kick.
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servings: 4
total time: 25 minutes
recipe by: Frankie
Ingredients
- 2 pounds bok choy
- 1/2 pound ground pork
- 2 TBSP cooking oil
- 1/2 medium yellow onion, cut in wedges
- 3 1/2 ounces shiitake mushrooms, sliced
- 1 tsp fresh minced ginger
- 3 cloves garlic, minced
- 1 TBSP rice wine vinegar
- 3 TBSP soy sauce
- 1/2 tsp red pepper flakes
- 2 TBSP sriracha
- 1 tsp sesame oil
- 3 green onions, thinly sliced
- steamed rice for serving
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Directions
- Cook your rice according to package instructions.
- Cut the base off the bok choy and discard. Rinse the bok choy thoroughly then chop, separating the leaves and stem pieces.
- Heat a wok or large non-stick skillet over medium-high.
- Add the pork to the pan and cook, while breaking it up, until cooked through, about 4 minutes.
- Transfer pork to a plate and while keeping the heat at medium-high, heat the cooking oil in the pan.
- Add the onions, mushrooms, ginger, and garlic and cook, stirring occasionally, until the mushrooms are browned, about 5 minutes.
- Add the vinegar, soy sauce, red pepper flakes, sriracha, and the chopped bok choy stems. Cook, stirring occasionally, about 3 minutes.
- Now add the pork back into the pan along with the bok choy leaves and cook for 2 more minutes or until wilted.
- Take the pan off the heat and stir in the sesame oil and green onions.
- Serve over the steamed rice.
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