Name: Spicy Asian Pork, Bok Choy & Snap Pea Stir-Fry over Jasmine Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 9 baby bok choy; 355 ml chicken or vegetable broth; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 small bunches green onions (scallions); 1 ½ cups jasmine rice; 1.02 kg lean ground pork; 3 (227 g) pkg sugar snap peas; black pepper; brown sugar; chili-garlic sauce; cornstarch; rice vinegar; salt; soy sauce; toasted sesame oil

Spicy Asian Pork, Bok Choy & Snap Pea Stir-Fry over Jasmine RiceSpicy Asian Pork, Bok Choy & Snap Pea Stir-Fry over Jasmine Rice — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

9 baby bok choy

355 ml chicken or vegetable broth

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 small bunches green onions (scallions)

1 ½ cups jasmine rice

1.02 kg lean ground pork

3 (227 g) pkg sugar snap peas

black pepper

brown sugar

chili-garlic sauce

cornstarch

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice cooks, place broth, chili-garlic sauce, soy sauce, vinegar, sugar, and cornstarch in a small bowl; whisk to combine the sauce and set aside.

Trim and cut bok choy crosswise into 1-inch strips; place in a large bowl.

Halve snap peas crosswise and add to the bowl with the bok choy; set aside.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add pork and cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, peel and mince ginger and garlic. Add both to the bowl with the veggies.

Trim green onions and cut crosswise into ¼-inch pieces; add half to the bowl. (Reserve remaining green onions for serving.)

When the pork is done, add veggies, ginger, garlic, salt, and pepper to the pot; stir-fry until veggies soften, about 4 minutes.

Add sauce to the pot and continue to cook, stirring occasionally, until sauce thickens, 3-4 minutes more. Remove from heat.

To serve, divide rice and stir-fry between plates; sprinkle with reserved green onion and enjoy!

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