Sriracha Ground Pork and Bok Choy Stir Fry
Servings: 4
Total Time: 25 minutes
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
Directions
1. Cook your rice according to package instructions.
2. Cut the base off the bok choy and discard. Rinse the bok choy thoroughly then chop, separating the leaves and stem pieces.
3. Heat a wok or large non-stick skillet over medium-high.
4. Add the pork to the pan and cook, while breaking it up, until cooked through, about 4 minutes.
5. Transfer pork to a plate and while keeping the heat at medium-high, heat the cooking oil in the pan.
6. Add the onions, mushrooms, ginger, and garlic and cook, stirring occasionally, until the mushrooms are browned, about 5 minutes.
7. Add the vinegar, soy sauce, red pepper flakes, sriracha, and the chopped bok choy stems. Cook, stirring occasionally, about 3 minutes.
8. Now add the pork back into the pan along with the bok choy leaves and cook for 2 more minutes or until wilted.
9. Take the pan off the heat and stir in the sesame oil and green onions.
10. Serve over the steamed rice.
2. Cut the base off the bok choy and discard. Rinse the bok choy thoroughly then chop, separating the leaves and stem pieces.
3. Heat a wok or large non-stick skillet over medium-high.
4. Add the pork to the pan and cook, while breaking it up, until cooked through, about 4 minutes.
5. Transfer pork to a plate and while keeping the heat at medium-high, heat the cooking oil in the pan.
6. Add the onions, mushrooms, ginger, and garlic and cook, stirring occasionally, until the mushrooms are browned, about 5 minutes.
7. Add the vinegar, soy sauce, red pepper flakes, sriracha, and the chopped bok choy stems. Cook, stirring occasionally, about 3 minutes.
8. Now add the pork back into the pan along with the bok choy leaves and cook for 2 more minutes or until wilted.
9. Take the pan off the heat and stir in the sesame oil and green onions.
10. Serve over the steamed rice.
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