Ingredients
The following ingredients have 5 Servings
- 1/4 cup soy sauce
- 1 tsp sugar
- 2 tsp balsamic or apple cider vinegar
- 1 scallion, chopped
- 1 clove garlic, minced
- 1 tbsp minced ginger (optional)
- 1.5 lbs boneless pork chops, cut crosswise into ½ inch slices
- 1 large sweet onion, sliced thin
- 1 yellow bell pepper, chopped
- 5 cups chopped bok choy – 1 large bunch bok choy or about 6 baby bok choy (see notes)
- 1 summer squash (optional), sliced thin then cut into half circles
- 1 tbsp canola or other vegetable oil
Instruction
- Chop the bok choy, onions and peppers before you start cooking!
- In a small mixing bowl, make the sauce by combining the soy sauce, sugar, vinegar, scallion and garlic. Set aside.
- Put a wok or large skillet on high heat. Add oil, when good and hot, add the pork and stir until the outside of the meat is white, about 2 minutes. Scoop the pork with a slotted spoon into a bowl, and set aside.
- Return the pan to the heat, still on high, then stir in the onions. Cook for a minute or two, then add the peppers, followed by the optional squash. Stir-fry for another 2 minutes.
- radually stir in the bok choy. Cook until the greens start to wilt, a minute or two.
- After the bok choy has started to cook, add the pork back in. Lower heat to medium, stir in the sauce. Cover and simmer for about 3 minutes, until the pork is done–you want to get it off the heat when the meat is close to being white throughout, but not quite…don’t overcook it!
- When the dish is cooked, give the pork and bok choy a good final stir and serve over some brown rice or couscous.