Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb $2.99
• Green Cabbage 1/2 lb $1.49
• Kroger® Cut and Peeled Carrot Sticks 6 oz $1.99
• Kroger® Whole White Mushrooms 8 oz $2.79
• Bok Choy 1/2 lb $2.49
• Kroger® Yellow Onion 3 lb Bag 1 small onion $3.49
• Ginger Root 1 1/2-inch piece $4.99
• Garlic 2 cloves $1.50
• Green Onions 2 stalks $1.50
• Pantry: cooked rice 3 cups
• Pantry: neutral oil 2 tablespoons
• Pantry: soy sauce 3 tablespoons
• Pantry: rice vinegar 1 tablespoon
• Pantry: honey or brown sugar 2 teaspoons
• Pantry: cornstarch 2 teaspoons
• Pantry: sesame oil 1 teaspoon
• Pantry: black pepper 1/2 teaspoon

Instructions

1. Start 3 cups cooked rice if not already prepared, keeping it warm for serving.
2. Trim 1 lb Kroger® Fresh Natural Pork Loin Boneless and slice it thinly across the grain into bite-size strips. In a bowl, toss the pork with 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1/4 teaspoon black pepper. Let it sit while you prep the vegetables.
3. Thinly slice 1 small Kroger® Yellow Onion. Slice 8 oz Kroger® Whole White Mushrooms. Cut 6 oz Kroger® Cut and Peeled Carrot Sticks on a sharp diagonal into thinner batons. Shred 1/2 lb Green Cabbage into fine ribbons. Separate 1/2 lb Bok Choy into leaves and stems, then slice the stems and leave the leafy tops in large pieces. Mince 2 cloves Garlic and grate or mince the 1 1/2-inch piece Ginger Root. Thinly slice 2 Green Onions.
4. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 teaspoon sesame oil, and 3 tablespoons water.
5. Heat a large skillet or wok over high heat with 1 tablespoon neutral oil. Add the pork in a single layer and sear for 2 to 3 minutes without moving too much, then stir-fry 2 minutes more until just cooked through and lightly browned. Transfer the pork to a plate.
6. Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the onion, carrots, mushrooms, and bok choy stems for 3 minutes. Add the cabbage and cook 2 more minutes until wilted but still lively. Add the garlic and ginger and cook 30 seconds until fragrant. Add the bok choy leaves and toss until just softened.
7. Return the pork and any juices to the skillet. Pour in the sauce mixture and toss for 1 to 2 minutes until lightly glossy and the sauce clings to the meat and vegetables.
8. To plate, spoon warm rice into shallow bowls. Mound the pork stir-fry over the top, making sure each bowl gets a mix of pork, mushrooms, pale-green cabbage, orange carrot, and dark bok choy leaves. Finish with sliced green onions for a fresh pop of color.