Name: Asian Pork Stir-Fry with Pineapple, Bok Choy & Coconut Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 baby bok choy; 1 ½ cups jasmine rice; 1 ½ small pineapples; 6 pork chops, boneless; ⅓ cup shredded unsweetened coconut; black pepper; brown sugar; chili-garlic sauce; cornstarch; onion powder; rice vinegar; salt; soy sauce; toasted sesame oil

Asian Pork Stir-Fry with Pineapple, Bok Choy & Coconut RiceAsian Pork Stir-Fry with Pineapple, Bok Choy & Coconut Rice — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

12 baby bok choy

1 ½ cups jasmine rice

1 ½ small pineapples

6 pork chops, boneless

⅓ cup shredded unsweetened coconut

black pepper

brown sugar

chili-garlic sauce

cornstarch

onion powder

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 salt, then bring the mixture to a boil over high heat.

Meanwhile, wash, dry, trim, and cut bok choy crosswise into 1-inch strips. Place in a large bowl.

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 is cooking, wash, dry, and cut off skin from each pineapple; quarter, core, and medium dice. Add to the bowl with the bok choy and set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, pat the pork dry with paper towels and cut into 1-inch cubes. Season with salt and pepper.

Once the pot is hot, add oil and swirl to coat the bottom. Add pork and stir-fry until golden and almost cooked through, 5-6 minutes. Transfer to a plate. (Reserve pot for later use.)

Meanwhile, place soy sauce, vinegar, cornstarch, chili-garlic sauce, sugar, and onion powder in a small bowl. Whisk to combine the stir-fry sauce and set aside.

Return pot to medium-high heat, add more oil, and swirl to coat the bottom. Add bok choy and pineapple; stir-fry until starting to soften, 3-4 minutes.

Return pork to the pot along with the stir-fry sauce. Continue to stir-fry until pork is cooked through and sauce thickens slightly, 3-4 minutes more. Cover and remove from heat.

Just before serving, fluff rice with a fork. Add coconut and stir to combine.

To serve, divide rice and stir-fry between plates or bowls. Enjoy!

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