Careme

Ingredients

• Boneless pork top loin chops thin cut value pack 12 oz $3.99/lb
• Bok choy 1 lb $0.99/lb
• Kroger whole white mushrooms 8 oz $2.29
• Green cabbage 1/2 lb $0.99/lb
• Ginger root 1 1/2 tablespoons, grated $1.99/lb
• Garlic 2 cloves $0.50 each
• Fresh jalapeno peppers 1 small $0.99/lb sale
• Green onions 2 $0.89 each
• Fresh limes 1 $1.69 each

Instructions

1. Prep 12 ounces boneless pork top loin chops at $3.99 per pound by slicing them into thin bite-size strips. Chop 1 pound bok choy at $0.99 per pound into stems and leaves, keeping them separate. Slice 8 ounces whole white mushrooms at $2.29, shred 1/2 pound green cabbage at $0.99 per pound, grate 1 1/2 tablespoons ginger root from the $1.99 per pound piece, mince 2 garlic cloves from 1 garlic bulb at $0.50 each, thinly slice 1 small jalapeno from the $0.99 per pound sale pile, and slice 2 green onions at $0.89 each.
2. Heat a large skillet or wok on the stove over medium-high heat with a little pantry oil. Add the 12 ounces sliced pork and cook 3 to 4 minutes until lightly browned and just cooked through. Remove to a plate.
3. Add the 8 ounces sliced mushrooms, the bok choy stems from the 1 pound bunch, the 1/2 pound shredded cabbage, the 1 1/2 tablespoons grated ginger, the 2 minced garlic cloves, and the sliced jalapeno. Stir-fry 3 to 4 minutes until the vegetables start to soften and pick up color.
4. Add the bok choy leaves and return the cooked 12 ounces pork to the skillet. Squeeze in the juice of 1 lime at $1.69 and add a splash of water to help everything glaze and steam together. Cook 1 to 2 minutes more until the leaves wilt and the pan looks glossy.
5. Finish with the 2 sliced green onions. Taste and adjust with pantry salt, pepper, or a dash of soy sauce if you keep it on hand.
6. Serve hot in shallow bowls as a complete protein-and-vegetable meal for 2.