Ground Pork Stir Fry with Scallions and Bok Choy
Also known as pok choi, this chinese cabbage adds crunch to stir frys. Grown during cool seasons, bok choy has a slightly sweet, peppery taste making it a wonderful addition to stir frys. Depending on the variety, bok choy can take a farmer anywhere from 40-60 days from seed to harvest.
Ground Pork Stir Fry with Bok Choy and Scallions
1 tbsp of oil
1 bunch of scallions, chopped. Keep white and green parts divided
1 tbsp of minced or grated ginger root
1lb of Duncan Farms Ground Pork
2 tsp of chinese 5 spice powder
1 tsp of sambal oelek, sriracha or your favorite hot sauce
½ tsp salt
1-2 heads of bok choy, rinsed and chopped into bite sized pieces
1 can (8ounce) sliced water chestnuts, drained
2 tbsps of lime juice
1 tbsp maple syrup
Soy sauce for serving
Heat oil in a large pan over high heat. Add the white pieces of chopped scallions & ginger. Stir fry until fragrant, anywhere from 30 sec to 1min). Stirring frequently.
Add pork, crumbling with a spatula as it cooks. Cook until the pork is cooked through and brown ( about 4-5 minutes)
Dust 5 spice, hot sauce of your choice ( we prefer sambal oelek) and salt over pork and stir to coat.
Add bok choy, water chestnuts, lime juice, maple syrup and scallion greens and stir to combine. Cook, stirring until bok choy stems become fork tender ( about 2-3 minutes).
Serve with rice, or rice noodles. To keep it extra healthy, you can also serve in lettuce wraps. Sprinkle a little soy sauce right before eating over dish.