Thursday, June 18, 2009

bok choi & pork stir fry

springtime csa produce is primarily greenery - which means a.lot.of.salads.  i was pleased, however, to get bok choi this week and last night i made a tasty stir fry.  its budget friendly and good for you!

1 lb pork - cut all fat away, cut into 1/2 inch cubes  (marinate pork in 2 tablespoons soy sauce, 1 teaspoon olive oil and cracked pepper for approx 1 hour)
1 teaspoon peanut oil (or other vegetable oil)
1 small onion 
1/2 cup carrots - sliced thinly
1 garlic scape - diced (or 1 clove garlic)
1 tablespoon fresh ginger - diced
1/2 teaspoon chili garlic sauce (aka rooster sauce!)
1 head bok choi - sliced in 1 inch sections
1 teaspoon lemon juice

in large skillet (or wok, if you're lucky), saute onions in peanut oil over medium-high heat for 3-4 minutes.  add pork and marinade, cook for 5-7 minutes or until pork is brown on all sides, add ginger, carrots, garlic scape, and chili garlic sauce, toss over medium-high heat for 3-5 minutes, add bok choi and lemon juice and toss until the bok choi is slightly wilted.  

serve over rice.  enjoy!

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