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

Robin Bashinsky
This Story Originally Appeared On cookinglight.com


Credit: Photography: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: 1 cup bok choy mixture and 3/4 cup rice)


Ingredient Checklist


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

  • 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.

  • 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.

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

Nutrition Facts

445 calories; fat 16.8g; saturated fat 4.4g; mono fat 7.1g; poly fat 4.7g; protein 24g; carbohydrates 51g; fiber 5g; cholesterol 64mg; iron 2mg; sodium 684mg; calcium 158mg; sugars 12g; added sugar 9g.