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!