Our Asian stir-fry takes full advantage of bok choy’s richly verdant leaves and crunchy core. The sweet-and-sour sauce offers a tangy edge and blast of umami that evokes layers upon layers of flavor. Chinese-style hot mustard has a sharp bite similar to that of wasabi; look for it at large supermarkets on the international foods aisle or at your local Asian market. The pork may stick to the pan at first, but this produces little crispy bits that will easily come up once the fat from the pork starts to render. We save the sesame oil for the end, which lends a mightier mouthfeel and silky finish
1/2 cup unsalted chicken stock
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon Chinese hot mustard
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
12 ounces ground pork
1 pound baby or small bok choy, quartered lengthwise
1 cup matchstick-cut carrots
2 tablespoons toasted sesame oil
3 cups hot cooked brown rice
2 teaspoons black or white sesame seeds (optional)
Est. added sugars 9g
How to Make It
Whisk together stock, soy sauce, honey, vinegar, mustard, cornstarch, and crushed red pepper in a bowl. Set aside.
Heat a wok or large skillet over medium-high. Add pork; cook, stirring often and scraping bottom of pan with a wooden spoon to loosen browned bits, until pork is browned and crumbled, 4 to 5 minutes. Remove pork from pan with a slotted spoon.
Add bok choy and carrots to drippings in pan; cook over medium-high until slightly wilted, 2 to 3 minutes. Add stock mixture and pork. Bring to a boil; cook until thickened, 1 to 2 minutes. Remove from heat. Stir in sesame oil.
Serve over rice, and sprinkle with sesame seeds, if desired.