Savory Stir-fried Bok Choy with Ground Meat and Aromatics (Print version)
Tender bok choy and savory ground meat stir-fried with ginger, garlic, and scallion in a 15-minute one-pan dinner.
# Ingredients:
Meat & aromatics
01 -
1 lb (450 g) ground pork, 80/20 (or ground beef/chicken/turkey)
02 -
3 cloves garlic, minced
03 -
1 tbsp fresh ginger, minced
04 -
2 scallions, whites sliced thin, greens reserved for garnish
05 -
2 tbsp neutral oil (avocado, peanut, or vegetable)
Bok choy & seasonings
06 -
1 lb (450 g) baby bok choy, washed, dried, cut into 2-inch pieces
07 -
2 tbsp light soy sauce (or tamari)
08 -
1 tsp dark soy sauce
09 -
1/4 tsp ground white pepper
10 -
1/4 tsp salt, or to taste
# Instructions:
01 -
Trim the base of the bok choy and separate the leaves. Rinse well to remove grit, then dry thoroughly in a salad spinner or with clean towels. Cut large pieces in half so they cook evenly.
02 -
Heat the oil in a wok or large skillet over medium-high heat until shimmering. Add the ginger, garlic, and scallion whites. Stir constantly for 20 to 30 seconds until fragrant but not browned.
03 -
Add the ground pork and break it up with a spatula. Cook for 3 to 4 minutes until the meat is mostly browned and just beginning to crisp in spots.
04 -
Pour in the light and dark soy sauces. Toss until the meat is evenly coated and takes on a deep savory color.
05 -
Turn the heat to high. Add the bok choy and toss constantly until the stems are tender-crisp and the leaves are wilted, about 1 to 2 minutes.
06 -
Sprinkle with white pepper and salt. Toss for another 30 seconds, then remove from the heat immediately. Serve hot with steamed rice.
# Good to know:
01 -
Serve hot over steamed jasmine rice.
02 -
For a gluten-free version, substitute tamari or coconut aminos and check labels.