I happened to have some ground pork in the freezer and decided to make a stir fry with other ingredients on hand, which turned out to be a spicy pork and bok choy stir fry. I added in garlic, egg, shiitake mushrooms and a delicious sauce and served it over jasmine rice. My husband made me promise I’d keep this in the regular rotation!
Serves: 2 (can be doubled)
Total Time: 30 minutes
3/4 cup low-sodium chicken broth
3 Tbsp soy sauce
1 Tbsp dry sherry
1 Tbsp vinegar (red wine vinegar or balsamic)
2 tsp sesame oil
1/2 tsp crushed red pepper
2 tsp cornstarch
1 1/2 Tbsp water
3 Tbsp canola oil, divided
2 cloves garlic, thinly sliced
2 eggs, beaten
1/2 lb ground pork
1/2 cup of chopped onion
6 shiitake mushrooms, thinly sliced (if using dried, reconstitute in hot water for 20 minutes before slicing)
2 heads of baby bok choy, cut into pieces 3″ long and 1/2″ wide
salt & pepper
2 scallions, thinly sliced
Combine the chicken broth, soy, sherry, vinegar, sesame oil and crushed red pepper in a bowl or measuring cup and mix well, then set aside. In a separate small bowl, combine the cornstarch and water and set aside.
Heat a large skillet over medium heat, and add 1 Tbsp of the oil. When hot, add the garlic slices and cook until golden brown, 3-4 minutes. Remove with a slotted spoon or spatula to a plate or bowl. In the same skillet, add the beaten egg, and cook until softly set, about 1 minute. Remove to the bowl or plate with the garlic. Add the ground pork and cook, breaking it into small chunks with a spatula, until brown and no longer pink. Remove to the bowl with egg and garlic. Add the remaining oil to the pan and let it get hot, then add the onion and cook 3-4 minutes until translucent. Add the mushrooms and cook until tender, another 4 minutes or so. Add the bok choy, and cook another 3-4 minutes. Season with salt & pepper.
Add the chicken broth/soy mixture and the cornstarch mixture along with all the ingredients in the bowl/plate (garlic, egg, pork). Stir well and allow to cook 2-3 minutes until the sauce is thickened enough to coat the back of a spoon. Taste and adjust seasoning if needed. Stir in the scallions at the last minute and serve over jasmine rice, and enjoy your spicy pork and bok choy stir fry!