Description
A quick and flavorful Ground Pork Stir Fry featuring tender pork, fresh baby bok choy, and a savory blend of soy sauce, garlic, and ginger. Perfect for a healthy weeknight dinner with minimal prep and cooking time.
Ingredients
Scale
Meat and Oils
- 1 pound ground pork
- 1 tablespoon neutral oil (like canola or safflower)
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 3 heads of baby bok choy, roughly chopped
- 3 green onions, diced
Seasonings
- 3 tablespoons soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons chili oil
- 1 teaspoon sesame seeds
Instructions
- Cook 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. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, heat the neutral oil over medium-high heat. Add the diced onion and cook for 3 minutes until softened. Add minced garlic and ginger and sauté for 30 seconds, stirring constantly to prevent burning.
- Add Pork and Bok Choy: Return the cooked ground pork to the skillet. Add the roughly chopped baby bok choy. Stir and cook for 3 minutes until the bok choy is wilted but still crisp.
- Season the Stir Fry: Add soy sauce, rice wine vinegar, and chili oil to the skillet. Stir well to combine all ingredients and cook for an additional 1 minute to blend the flavors.
- Finishing Touches: Remove the skillet from heat. Stir in the diced green onions. Sprinkle sesame seeds on top for garnish.
- Serve Immediately: Plate the stir fry and serve hot. Optionally, pair with 1/2 cup of cooked rice per serving for a more filling meal.
Notes
- For a spicier dish, increase the amount of chili oil or add fresh chili flakes.
- Use any neutral oil such as canola, vegetable, or safflower for best results.
- You can substitute baby bok choy with other leafy greens like spinach or Napa cabbage.
- Leftovers keep well in the refrigerator for up to 2 days; reheat gently to avoid drying out the pork.
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
