Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons vegetable or canola oil (divided)
  • 1 ½ pounds pork loin or chops (cut into 1-inch pieces)
  • Kosher salt and freshly ground pepper (to taste)
  • 1 pound baby bok choy (bottom trimmed and cut crosswise into 1 1/2-inch pieces)
  • ¼ cup less-sodium soy sauce (plus more if desired)
  • 1 tablespoon chili garlic sauce
  • 6 scallions (sliced)
  • Hot cooked rice

Instruction

  • Heat the oil in a large skillet or wok over medium high heat. Season the pork with salt and pepper, and sauté the pork in two batches, for 3 minutes each, until browned and almost cooked through. Transfer the pork to a plate as each batch is finished.
  • Return the pan to the heat, and add the remaining tablespoon oil. Add the bok choy and sauté for 2 minutes until it begins to wilt. Add the soy sauce, chili garlic sauce, scallions and 1/2 cup water to the pan, and continue to cook for 1 more minute, stirring frequently, until the sauce has blended nicely and coats the bok choy. Return the pork to the pan and cook until the pork is cooked through, about 1 more minute, and everything is well combined.
  • Serve hot with the rice of your choice.