Careme

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece 1 lb $2.49/lb
• Bok Choy 1 lb $2.77/lb
• Kroger® Sliced White Mushrooms 8 oz $2.00/8 oz
• Green Cabbage 1/2 lb $0.99/lb
• Jumbo Yellow Onions 1 small onion $0.99/lb
• Spice World™ Fresh Peeled Ginger Bag 1 tablespoon grated $3.99/7 oz
• Kroger® Whole Garlic Bulbs 2 cloves $2.49/5 ct
• Green Onions 2 stalks $1.29 each
• Neutral oil 2 tablespoons
• Soy sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Honey or brown sugar 2 teaspoons
• Cornstarch 1 teaspoon
• Sesame oil 1 teaspoon
• Red pepper flakes pinch
• Cooked rice 2 cups for serving

Instructions

1. Cook 2 cups rice according to package directions if you are not using leftover rice, then keep it warm.
2. Trim 1 pound pork sirloin and slice it thinly across the grain. Separate 1 pound bok choy into stalks and leaves, then slice the stalks into bite-size pieces and roughly chop the leaves. Thinly slice 1 small onion. Shred 1/2 pound green cabbage. Slice 8 ounces mushrooms if needed. Mince 2 garlic cloves, grate 1 tablespoon ginger, and thinly slice 2 green onions.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 2 tablespoons water, and a pinch of red pepper flakes.
4. Heat a large skillet or wok over high heat. Add 1 tablespoon neutral oil. Add the sliced 1 pound pork sirloin in a single layer and sear for 2 to 3 minutes, stirring only occasionally, until lightly browned but not fully cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the skillet. Add the 1 small sliced onion, the 1 tablespoon grated ginger, and the minced 2 garlic cloves. Stir for 30 seconds until fragrant.
6. Add the 8 ounces mushrooms and the 1/2 pound shredded cabbage. Stir-fry for 2 minutes. Add the bok choy stalks and cook 2 minutes more. Add the bok choy leaves and toss just until wilted.
7. Return the browned 1 pound pork sirloin and any juices to the pan. Pour in the sauce and stir constantly for 1 to 2 minutes until the pork is cooked through and the glaze lightly coats the vegetables.
8. Spoon the 2 cups cooked rice into shallow bowls. Mound the pork stir-fry over the rice, keeping some bok choy leaves visible on top for color. Finish with the 2 sliced green onions.
9. Optional wine pairing: dry Riesling is ideal with ginger and soy, while Pinot Noir can work nicely if you want a light red.