Careme

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Bok Choy

  8 oz $2.69
• Simple Truth Organic® Jasmine Rice

  2/3 cup dry $4.99
• Private Selection® Petite Grape Snacking Tomatoes

  1 cup, halved $3.50
• Jumbo Yellow Onions

  1/2 small onion, diced $1.49
• Garlic

  3 cloves, minced $0.79
• Ginger Root

  1 teaspoon grated $4.99
• Fresh Organic Limes - Each

  1/2 lime, for finishing $1.50
• Neutral oil

  2 teaspoons
• Soy sauce

  2 tablespoons
• White vinegar or cane vinegar

  1 1/2 tablespoons
• Brown sugar

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  2 tablespoons, plus rice water as needed

Instructions

1. Rinse the jasmine rice until the water runs mostly clear, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then let stand off heat 5 minutes.
2. While the rice cooks, trim the bok choy, slice the stems into 1-inch pieces, roughly chop the leaves, halve the tomatoes, dice the onion, mince the garlic, and grate the ginger.
3. Mix the soy sauce, vinegar, 2 tablespoons water, brown sugar, and black pepper in a small bowl to make the adobo-style stir-fry sauce.
4. Heat the oil in a large skillet over medium-high heat, add the ground pork, and cook 5 to 6 minutes, breaking it into small crumbles, until browned and cooked through to 160°F.
5. Add the onion and bok choy stems to the skillet and stir-fry 3 minutes, then add the garlic and ginger and cook 30 seconds until fragrant.
6. Stir in the tomatoes and adobo-style sauce, scraping up browned bits, and simmer 2 to 3 minutes until glossy and slightly reduced.
7. Fold in the bok choy leaves and cook 1 to 2 minutes just until wilted but still bright green; taste and add a squeeze of lime for brightness.
8. Fluff the rice, spoon it into two bowls, top with the pork and bok choy stir-fry, and finish with extra black pepper or lime if desired.