Hot! Hot! Hot! That is exactly how your wok should be before the food goes in so that you get the crispy, browned edges you want. Get the thinnest slices of meat by using a serrated knife to cut it or by freezing it for 30 minutes.
10 ounce very thinly sliced pork shoulder
1 1/2 teaspoons dark sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1 tablespoon canola oil
2 heads baby bok choy, quartered lengthwise
1 1/2 cups (2-inch) pieces haricots verts (French green beans)
1 tablespoon finely chopped peeled fresh ginger
3 large garlic cloves, thinly sliced
1 red bell pepper, cut into thin strips
2 tablespoons rice vinegar
1 tablespoon lower-sodium soy sauce
2 teaspoons brown sugar
1/4 cup sliced green onions
2 cups hot cooked long-grain brown rice
How to Make It
Heat a large wok over high heat until very hot. Toss pork with sesame oil, salt, and pepper. Add pork to pan; let stand 2 minutes, without stirring, so that pork gets crispy and browned. Stir-fry pork for 2 minutes or until well browned on all sides. Let stand 1 minute without stirring. Spoon pork into a bowl; set aside.
Reheat pan over high heat until very hot. Add canola oil; swirl to coat. Add bok choy; stir-fry 2 minutes. Add green beans, ginger, garlic, and bell pepper; stir-fry 3 minutes or until crisp-tender. Combine vinegar, soy sauce, and brown sugar, stirring until sugar dissolves. Remove pan from heat; stir in vinegar mixture, tossing to coat. Stir in pork. Sprinkle with green onions. Serve over rice.
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Three stars seems harsher than I mean it--I wouldn't make this for a special occasion, but it was a good weeknight recipe! It was easy, full of healthy, yummy vegetables, and came together pretty quickly (the rice took longer than anything else).
My only quibble is that there is not much sauce--it just barely coats the vegetables, so when it was served over rice, it was a little dry/bland. I think I'll double the sauce next time.
We made this tonight for dinner and it was outstanding!! We don't have a wok but used a large non stick frying pan. But it was easy and very, very tasty. I love all the fresh veggies and the pork was tender. The sauce was excellent - just enough to add a bit of flavor to the rice. WOW!! I will make this again and again! Thanks cooking light!
I wouldn't really say this is "worthy of a special" as the 4 star rating implies but it is a good recipe and I felt bad about giving it only 3 starts. I used a pork tenderloin because that is what I had on hand but otherwise followed recipe. The ginger and garlic along with the soy, vinegar, and sugar gave it a nice flavor but I like things spicy so I added Siracha to mine. Both my 2 & 5 year olds ate it and said I could make it again.
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