Careme

Ingredients

• Kroger® Mild Pork Sausage Roll, 16 oz 12 oz (reserve 4 oz for breakfast or another meal) $2.99 sale (reg $3.49)
• Bok Choy 1 lb, chopped (separate stems/leaves) $2.77 sale (reg $2.99)
• Organic Ginger Root 1 tbsp finely grated (from 1 small knob) $3.77 sale (reg $3.99)
• Jumbo Yellow Onions 1/2 medium onion, sliced $0.99/lb (reg)
• Garlic 2 cloves, minced $0.69 (reg)
• Pantry items: rice, soy sauce, brown sugar or honey, vinegar or lemon juice, neutral oil, pepper, chili flakes/sriracha (optional) as needed —

Instructions

1. Prep rice: start 1/2 cup dry rice (makes ~1 1/2 cups cooked) so it’s ready when the stir-fry finishes.
2. Prep vegetables: chop 1 lb bok choy, keeping stems and leaves separate. Slice 1/2 medium onion. Mince 2 garlic cloves. Grate 1 tbsp ginger.
3. Mix quick glaze: in a small bowl stir together 3 tbsp soy sauce, 2 tbsp water, 1 tsp brown sugar or honey, 1 tsp vinegar (or lemon juice), and a pinch of black pepper. Optional: add chili flakes.
4. Brown the sausage: heat a large skillet or wok over medium-high. Add 1 tsp oil. Add 12 oz pork sausage (pinch off small pieces or slice into coins after it firms up). Cook 6–8 minutes, breaking up, until browned and cooked through.
5. Aromatics: push sausage to one side. Add onion, garlic, and 1 tbsp ginger to the empty side with a tiny splash of oil if needed. Stir 30–60 seconds until fragrant.
6. Cook bok choy stems: add bok choy stems first; stir-fry 2–3 minutes until crisp-tender.
7. Add bok choy leaves: add leaves and toss 1–2 minutes until just wilted.
8. Glaze: pour in the glaze, toss constantly 1–2 minutes until it lightly coats everything (not soupy).
9. Serve: spoon over cooked rice. Optional: top with extra black pepper or chili sauce.