Careme

Ingredients

• Dubreton Organic Ground Pork, 16 OZ 1 package $7.10
• Organic Green Cabbage 1/2 small head, thinly sliced $1.99
• Organic Baby Bok Choy 1 package, ends trimmed and leaves separated $2.99
• Organic Carrot Bunch 2 carrots, peeled and cut into thin matchsticks $2.29
• Organic Green Onion 3 stalks, sliced, whites and greens separated $1.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic White Onion 1/2 medium, thinly sliced $3.19
• Rice 1 cup dry jasmine or long-grain rice
• Soy sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Honey or brown sugar 2 teaspoons
• Fresh ginger 1 tablespoon, grated
• Neutral oil 2 tablespoons
• Sesame oil 1 teaspoon
• Red pepper flakes 1 pinch, optional

Instructions

1. Cook 1 cup dry jasmine or long-grain rice according to package directions so it is ready when the stir-fry finishes. Fluff and keep warm.
2. While the rice cooks, prep the vegetables: thinly slice 1/2 small head Organic Green Cabbage, trim 1 package Organic Baby Bok Choy and separate the leaves, peel and cut 2 carrots from the Organic Carrot Bunch into thin matchsticks, slice 3 stalks Organic Green Onion separating whites from greens, thinly slice 1/2 medium Organic White Onion, and mince 2 cloves Organic Garlic, 3 CT.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 tablespoon grated ginger, 1 teaspoon sesame oil, and a pinch of red pepper flakes if using.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add 1 package Dubreton Organic Ground Pork, 16 OZ, breaking it up with a spoon. Cook for 5 to 7 minutes until browned and lightly crisp in spots. Transfer the pork to a bowl, leaving a little fat in the pan.
5. Add the remaining 1 tablespoon neutral oil to the skillet. Add the sliced Organic White Onion, the white parts of the Organic Green Onion, the minced garlic, and the carrot matchsticks. Stir-fry for 2 minutes until fragrant but still bright.
6. Add the sliced Organic Green Cabbage and stir-fry for 3 to 4 minutes until just wilted but still slightly crisp. Add the Organic Baby Bok Choy and cook 1 to 2 minutes more until the stems are tender-crisp and the leaves have softened.
7. Return the browned ground pork to the pan. Pour in the soy-ginger sauce and toss for 1 to 2 minutes until everything is glossy and the liquid lightly reduces and coats the meat and vegetables.
8. Spoon the hot rice into shallow bowls. Pile the pork, cabbage, carrot, and bok choy stir-fry on top, making sure the green bok choy leaves and orange carrots stay visible. Scatter the reserved green onion tops over the dish for a fresh finish. Optional pairing: Riesling or Pinot Grigio.