Ginger Pork & Bok Choy Stir Fry - Served with Ginger Scallion Rice

Quick and easy weeknight meal!

Ingredients:

1 lb ground pork

2 inch knob of ginger, finely chopped

3 garlic cloves, finely chopped

1 large bok choy, cut in one inch pieces (separate leafy tops from bottoms)

1 tbsp soy sauce

1 tbsp any asian style condiment (We used a spicy szechwan sauce. Teriyaki, General Tsos, or anything similar will work)

2 tsp chili garlic sauce (or sriracha)

Olive oil for cooking

Salt & Pepper to taste

Corn starch, optional

Rice Ingredients:

1 cup white rice, rinsed

2 scallion bottoms, thinly sliced (save the green tops for garnish, thinly slice)

1 inch knob of ginger, finely chopped

Salt

Directions:

1. Make the rice: Bring two cups of salted water to a boil. Add rice, scallion bottoms, and ginger. Cover and reduce heat. Simmer for 20 minutes or according to rice package directions.

2. While the rice cooks, heat pan over medium-high heat. Add drizzle of olive oil. Cook ginger and garlic for two minutes, or until fragrant. Add the white bottoms of the bok choy and cook until tender (about 7 minutes).

3. Add pork to the pan, breaking into pieces with a wooden spoon. Once it starts to brown, add your sauces. If it seems too liquidy, add corn starch to thicken. Stir to combine.

4. Once pork is mostly cooked through, add the bok choy leaves to the pan and stir. Leaves will begin to slightly wilt. Continue cooking until pork is no longer pink.

5. Serve pork mixture over rice and top with scallion greens.

6. Enjoy!

Leftovers Tip: Heat pork & rice in a pan on medium-high heat and add a couple of whisked eggs to make a fried rice dish!