Careme

Ingredients

• 365 by Whole Foods Market Ground Pork NAE, 16 OZ 1 pack (16 oz) 5.49
• PRODUCE Organic Baby Bok Choy 1 package or 3 to 4 small heads, halved lengthwise 2.99
• PRODUCE 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package (8 oz) 2.59
• PRODUCE Organic Green Onion 1 bunch, sliced 1.89
• PRODUCE Organic Garlic, 3 CT 3 cloves, minced 2.89
• PRODUCE Organic Turmeric Root 1 teaspoon grated, optional 15.99
• Pantry fresh ginger 1 tablespoon grated
• Pantry soy sauce 3 tablespoons
• Pantry rice vinegar 1 tablespoon
• Pantry brown sugar or honey 2 teaspoons
• Pantry toasted sesame oil 1 teaspoon
• Pantry neutral oil 1 tablespoon
• Pantry red pepper flakes pinch, optional
• Pantry cornstarch 1 teaspoon
• Pantry cooked rice 3 cups cooked jasmine or brown rice

Instructions

1. Cook 3 cups cooked jasmine or brown rice if not already prepared, then keep warm. Trim 1 package Organic Baby Bok Choy and halve the small heads lengthwise. Slice 1 bunch Organic Green Onion, keeping the green and white parts separate. Mince 3 garlic cloves. Grate 1 tablespoon fresh ginger and, if using, 1 teaspoon Organic Turmeric Root.
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar or honey, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, 3 tablespoons water, and a pinch of red pepper flakes if you want gentle heat.
3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Add the 16-ounce pack of ground pork and break it up into craggy pieces. Cook for 5 to 6 minutes until browned and lightly crisp in spots.
4. Add the white parts of the sliced green onions, 3 minced garlic cloves, 1 tablespoon grated ginger, and the optional 1 teaspoon grated turmeric root to the pork. Stir for 30 seconds until fragrant.
5. Add 1 package sliced baby bella mushrooms and cook for 3 to 4 minutes until they give off moisture and start to brown. Add the halved bok choy and stir-fry for 2 to 3 minutes so the stems stay tender-crisp and the leaves wilt.
6. Pour in the sauce mixture and toss for 1 to 2 minutes until the sauce turns glossy and lightly coats the pork and vegetables. Fold in the green tops of the onions at the end for freshness.
7. Plate the rice in shallow bowls, spoon the pork and bok choy stir-fry over the top, and arrange the bok choy cut-side up where possible for a cleaner look. Finish with extra green onion greens and, if you have it in the pantry, a few sesame seeds.