Ginger Pork Stir-Fry with Napa Cabbage and Bok Choy
A fast stove-top stir-fry with ground pork, napa cabbage, bok choy, mushrooms, and green onion. Seasonal, savory, and ideal for a weeknight dinner for two.
Ingredients
- 365 by Whole Foods Market Ground Pork NAE, 16 OZ 1 pack 5.99
- PRODUCE Organic Napa Cabbage 1/2 head 1.99
- PRODUCE Organic Bok Choy 1 head 2.99
- PRODUCE Organic Baby Bella Whole Mushrooms, 8 OZ 1/2 to 1 pack 3.10
- PRODUCE Green Onion 4 1.39
- Maison Riviere Organic Ginger Puree, 2.8 OZ 1 tablespoon 3.99
- PRODUCE Lime 1 0.59
- PRODUCE Organic Garlic, 3 CT 2 cloves 2.89
- Pantry soy sauce 3 tablespoons
- Pantry neutral oil 1 tablespoon
- Pantry cooked rice 2 cups, optional
Instructions
- Thinly slice the napa cabbage, chop the bok choy, slice the mushrooms and green onions, and mince the garlic.
- Mix soy sauce, ginger puree, juice of half the lime, and 2 tablespoons water in a small bowl.
- Heat oil in a large skillet over medium-high heat. Brown the ground pork, breaking it up as it cooks.
- Add mushrooms, bok choy stems, and white parts of the green onions; cook 2 minutes.
- Add garlic and napa cabbage; stir-fry 2 more minutes.
- Add bok choy leaves and sauce, tossing until wilted and glossy.
- Serve over rice if desired, topped with green onion tops and lime wedges.
Cook time: 30 minutes
Estimated cost: $13-16
Health notes: Protein-rich and veggie-heavy; lighter if served without much rice.
Drink pairing: Riesling