Sunday, May 23, 2010

Pork and Greens

This recipe is one of my favorite weeknight go-to dinners.  It's an extremely simple dish, not even a dish so much as a few ingredients thrown together after everyone else has been fed.  Loosely adapted from the traditional Szechuan dish "Ants in a Tree", I give you the cleverly named "pork and greens".

1/2 lb ground pork
3 cups bok choy (dark green portion)
2 tbsp vegetable oil
1 tsp sesame oil
2 tbsp cornstarch
1 tsp sugar
1 tsp grated ginger
2 tbsp soy sauce
1/2 small yellow onion, diced
2 cups rice
sriracha (optional)

  • Stir cornstarch into pork until the pork is lightly coated.  Stir in soy sauce and sugar.  Set aside.
  • Heat wok on high, adding half the vegetable oil and half the grated ginger.  When wok is smoking, add pork.  Stir fry the seasoned pork until it is completely cooked through and there is no pink remaining.  Some bits will have a crispy brown edge.  Remove from wok and set aside.
  • Add the remaining vegetable oil and grated ginger to the wok.  Wok should already be warm and therefore heat quickly. Add diced yellow onion to the pan and cook for 2-3 minutes until fragrant.  Add the greens and let them cook down in the pan.  Stir to coat with oil.  Add the sesame oil and stir. 
  • Once the greens have cooked down and are dark in color, return the pork to the pan.  Stir the pork mixture into the greens until combined. 
  • Serve over a bed of rice (I prefer Thai sticky rice, but Jasmine will work nicely too).  Dot with Sriracha for a bit of heat.  Serve and enjoy.


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