We had some beautiful bok choy from the first CSA pickup of the season and a recipe from the NY Times inspired this recipe:
Easy Pork with Bok Choy
- 1 head of bok choy (or 3 or 4 heads of baby bok choy)
- 1 ounce ginger root (1 fat 2” piece)
- 2 tablespoons vegetable oil
- 1 pound lean ground pork
- ¼ cup plus 1 1/2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- ½ cup thinly sliced scallions
- 3 garlic cloves, finely chopped
- 1 fresh Thai or habanero chile, seeded if desired, thinly sliced
- 2 tablespoons toasted sesame seeds
- 1 ½ teaspoons sesame oil, more for drizzling
- Cilantro or torn basil, for serving
- Black vinegar, for serving
Trim bok choy and separate dark green tops from white stems; thinly slice stems and slice tops into 2” strips.
Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
Add remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil, herbs, ginger matchsticks and a splash of black vinegar. Serve over cooked jasmine rice and enjoy!
This was so good, Frank picked up another bunch of bok choy the week after! It’s a recipe that you can easily do variations of. The original recipe called for it to be served with rice noodles, which is probably great, but we had rice in the house so used that. In my quest to eat down the contents of the freezer (yes, again) I had some red curry lamb sausage that I removed from the casing and crumbled up instead of the ground pork. Hot Italian sausage would work well too.
If you don’t have black vinegar, you could easily forget it, or use a mix of balsamic and rice wine vinegars.