Created by breezermom on September 7, 2024
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.