Careme

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece 12 oz, thinly sliced 2.49
• Bok Choy 12 oz, stems and leaves separated, cut into bite-size pieces 2.77
• Green Cabbage 1/2 lb, thinly sliced 0.99
• Fresh Large Green Bell Pepper 1, thinly sliced 0.99
• Kroger® Sliced White Mushrooms 8 oz 8 oz 2.00
• Organic Ginger Root 1 tablespoon, peeled and minced 3.77
• Garlic 3 cloves, minced 0.69
• Green Onions 2, sliced 1.29
• Jumbo White Onions 1/2 small onion, thinly sliced 0.99
• Rice 1 cup dry jasmine or long-grain rice
• Soy sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Honey or brown sugar 2 teaspoons
• Sesame oil 1 teaspoon
• Neutral oil 1 tablespoon
• Cornstarch 1 teaspoon
• Crushed red pepper optional pinch

Instructions

1. Start the rice first. Rinse 1 cup dry rice, then cook it on the stove with 1 1/2 cups water and a pinch of salt according to package timing, about 15 to 18 minutes. Keep covered off the heat when tender.
2. While the rice cooks, thinly slice 12 ounces pork sirloin into bite-size strips. In a bowl, mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1 tablespoon minced ginger, and 2 minced garlic cloves. Toss the sliced pork in half of this mixture and reserve the other half for the pan sauce.
3. Prep the vegetables so cooking goes quickly: cut 12 ounces bok choy into stems and leafy tops, shred 1/2 pound green cabbage, thinly slice 1 green bell pepper, slice 8 ounces mushrooms, thinly slice 1/2 small white onion, and slice 2 green onions.
4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Spread the marinated 12 ounces pork in the hot pan and sear for 2 to 3 minutes without moving too much so it browns rather than steams. Stir and cook 1 to 2 minutes more until nearly cooked through. Remove the pork to a plate.
5. Add the sliced white onion, mushrooms, green bell pepper, and bok choy stems to the same skillet. Stir-fry for 3 minutes. Add the shredded cabbage, bok choy leaves, remaining 1 minced garlic clove, and a pinch of crushed red pepper if using. Stir-fry 2 to 3 minutes more until the vegetables are glossy and still a little crisp.
6. Return the pork to the skillet. Pour in the reserved soy-ginger sauce and toss for 1 to 2 minutes until lightly thickened and coating the meat and vegetables. Fold in most of the sliced green onions.
7. Fluff the cooked rice with a fork. Spoon the rice into shallow bowls, then pile the pork and vegetable stir-fry on top so the glossy sauce runs into the rice. Finish with the remaining green onions for a fresh green accent.