Sweet-and-Sour Bok Choy with Pork
"This recipe uses both the leaves and stalk of bok choy, one of my favorites."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (453.4 g)
- Calories 984.3
- Total Fat - 44.7 g
- Saturated Fat - 11 g
- Cholesterol - 114.8 mg
- Sodium - 1493.5 mg
- Total Carbohydrate - 110.8 g
- Dietary Fiber - 5.8 g
- Sugars - 48.5 g
- Protein - 34.5 g
- Calcium - 136.6 mg
- Iron - 4.2 mg
- Vitamin C - 3.7 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Whisk together the stock, soy sauce, honey, vinegar, mustard, cornstarch, and crushed red pepper in a bowl. Set aside.
Step 2
Heat a wok or large skillet over medium-high heat. Add the pork and cook, stirring often and scraping the bottom of the pan with a wooden spoon, loosening the browned bits until the pork is browned and crumbled, 4 to 5 minutes. Remove the pork from the pan with a slotted spoon.
Step 3
Add the bok choy and carrots to the drippings in the pan. Cook over medium-high heat until slightly wilted, 2 to 3 minutes.
Step 4
Add the stock mixture and pork. Bring to a boil. Cook until thickened, 1 to 2 minutes. Remove from the heat. Add the sesame oil.
Step 5
Serve over the cooked hot rice, and sprinkle with the sesame seeds.
Tips
No special items needed.
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