Careme

Ingredients

• Ground Pork 1 pack (16 oz) $5.99
• Organic Green Cabbage 1/2 small head, about 12 oz, thinly sliced $1.10
• Organic Bok Choy 2 small heads, chopped into stems and leaves separately $2.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 pack (8 oz) $2.99
• Organic Green Onion 3, thinly sliced $1.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Lime 1, cut into wedges $0.59
• Pantry: neutral oil 1 tablespoon
• Pantry: soy sauce 3 tablespoons
• Pantry: rice vinegar 1 tablespoon
• Pantry: honey or brown sugar 2 teaspoons
• Pantry: toasted sesame oil 1 teaspoon
• Pantry: cooked rice 2 cups, hot
• Pantry: kosher salt to taste
• Pantry: black pepper to taste

Instructions

1. Cook rice first if needed so you have 2 cups hot cooked rice ready for serving.
2. Thinly slice 1/2 small head organic green cabbage, about 12 ounces. Chop 2 small heads organic bok choy, keeping the stems and leafy tops separate. Slice 3 green onions thinly. Mince 2 garlic cloves. Open 1 pack sliced baby bella mushrooms, 8 ounces.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 teaspoon toasted sesame oil, and 2 tablespoons water.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add 1 pack ground pork, 16 ounces. Break it up and cook until browned and lightly crisp in spots, about 6 to 8 minutes. Season with a little black pepper.
5. Add the minced garlic and the white parts of the 3 sliced green onions to the pork. Cook 30 seconds until fragrant. Add the 8 ounces sliced baby bella mushrooms and cook until they give up moisture and begin to brown, about 3 to 4 minutes.
6. Add the 12 ounces sliced cabbage and the bok choy stems. Stir-fry 3 minutes until they start to soften but still keep some bite. Add the bok choy leaves and the sauce mixture and toss for 1 to 2 minutes more, until glossy and just wilted. Taste and adjust with soy sauce or salt if needed.
7. Squeeze in a little juice from 1 lime for freshness right before serving.
8. To plate, mound 1 cup hot rice in each shallow bowl. Spoon the pork, cabbage, mushroom, and bok choy stir-fry over and slightly beside the rice so the grains stay partly visible. Finish with the green tops of the sliced onions and a lime wedge on the side for a bright final squeeze.