Description
A quick and flavorful Ground Pork Stir Fry featuring tender ground pork cooked with aromatic garlic, ginger, and onions, combined with fresh baby bok choy and a savory soy-based sauce. This easy-to-make stir fry delivers a perfect balance of spicy, tangy, and umami flavors, making it a delicious weeknight meal served best with steamed rice.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground pork
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 heads baby bok choy, roughly chopped
- 3 green onions, diced
Sauces and Oils
- 1 tablespoon neutral oil (canola or safflower)
- 3 tablespoons soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons chili oil
Garnish
- 1 teaspoon sesame seeds
Instructions
- Brown the Ground Pork: Heat a large skillet or wok over medium-high heat. Add the ground pork and break it up with a spoon or spatula. Cook for 4 to 5 minutes until browned and cooked through. Remove from the skillet and set aside.
- Sauté Aromatics: Heat the oil in the same skillet over medium heat. Once hot, add the diced onion and cook for 3 minutes until softened. Add the minced garlic and ginger and sauté for 30 seconds, stirring continuously to prevent burning.
- Cook Bok Choy with Pork: Return the browned ground pork to the skillet. Add the chopped baby bok choy and stir to combine. Cook for 3 minutes until the bok choy is tender but still vibrant.
- Add Sauces: Stir in the soy sauce, rice wine vinegar, and chili oil. Mix well and cook for an additional 1 minute to allow flavors to meld.
- Finish with Garnishes: Remove the skillet from heat. Stir in the diced green onions and sprinkle with sesame seeds for added texture and flavor.
- Serve: Serve the stir fry immediately while hot.
- Optional: For a more filling meal, serve each portion with 1/2 cup cooked rice on the side.
Notes
- You can adjust the amount of chili oil based on your preferred spice level.
- Feel free to substitute baby bok choy with other leafy greens like spinach or napa cabbage.
- For a gluten-free version, use tamari instead of regular soy sauce.
- Make sure to keep the heat medium-high when browning the pork to get a nice sear and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
