Photography: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1 cup bok choy mixture and 3/4 cup rice)

Our Asian stir-fry takes full advantage of bok choy's richly verdant leaves and crunchy core.

How to Make It

Step 1

Whisk together stock, soy sauce, honey, vinegar, mustard, cornstarch, and crushed red pepper in a bowl. Set aside.

Step 2

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.

Step 3

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.

Step 4

Serve over rice, and sprinkle with sesame seeds, if desired.

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