Careme

Ingredients

• Kroger® Ground Pork (on sale) 12–16 oz (use the full 16 oz for heartier bowls) $3.99 (sale)
• Organic Baby Bok Choy 1 lb $3.99/lb
• Organic White Sweet Potatoes 1 lb $2.79/lb
• Organic Garlic 2 cloves $6.99/lb
• Organic Ginger Root 1-inch piece $5.99/lb
• Organic Long English Cucumber (optional garnish) 1/2 cucumber, thin sliced $3.99
• Soy sauce (not listed) 2 1/2 Tbsp
• Brown sugar or honey (not listed) 1–2 tsp
• Rice vinegar (not listed) 1 Tbsp
• Sesame oil (optional, not listed) 1 tsp
• Crushed red pepper or gochugaru (optional) to taste
• Neutral oil, salt, pepper as needed
• Optional: cooked rice (not required) If you want extra starch, add 1 cup cooked rice to split between 2

Instructions

1. Prep: Heat oven to 425°F. Peel (optional) and cut sweet potatoes into 3/4-inch cubes.
2. Roast sweet potatoes: Toss with 1–1 1/2 Tbsp oil, salt, and pepper. Roast 22–28 minutes, tossing once, until browned and tender.
3. Make quick sauce: In a small bowl, mix soy sauce, vinegar, sugar/honey, and sesame oil (if using).
4. Cook pork (stove): Mince garlic and grate ginger. Heat a skillet over medium-high with 1 Tbsp oil. Add pork, break up, and cook 6–8 minutes until browned. Add garlic and ginger; cook 30–60 seconds until fragrant. Pour in sauce and simmer 1–2 minutes until glossy. Add chili flakes to taste.
5. Bok choy: Slice bok choy (separate stems and leaves). Push pork to one side of the pan; add bok choy stems with a splash of water and a pinch of salt. Cover 2 minutes. Add leaves and cover 1 minute more until just wilted but still vibrant.
6. Serve: Divide bok choy between 2 bowls, top with saucy pork, and add roasted sweet potatoes on the side. Garnish with sliced cucumber if you like.