Careme

Ingredients

• Ground pork 1 pack, 16 oz $5.99
• Organic green asparagus 1 bunch $5.54
• Organic baby bok choy 1 bunch or pack $2.99
• Baby Bella mushrooms 8 oz $2.79
• Organic green onion 1 bunch $1.43
• Lime 1 $0.59
• Organic garlic 3 cloves, minced $6.99
• Organic cilantro or Thai basil 2 tbsp chopped $2.19
• Olive oil or neutral oil 1 tbsp pantry
• Soy sauce 2 tbsp pantry
• Honey or brown sugar 1 tsp pantry
• Red pepper flakes or black pepper to taste pantry

Instructions

1. Prep all vegetables before heating the pan. Trim 1 bunch organic green asparagus ($5.54) and cut into 2-inch pieces. Halve or quarter 8 ounces baby Bella mushrooms ($2.79). Slice 1 bunch organic baby bok choy ($2.99), separating stems and leaves if large. Slice 1 bunch organic green onion ($1.43). Mince 3 cloves organic garlic (from $6.99). Chop 2 tablespoons organic cilantro ($2.19) or Thai basil ($2.99). Cut 1 lime ($0.59) in half.
2. Mix a quick sauce in a small bowl: 2 tablespoons soy sauce, 1 teaspoon honey or brown sugar, and the juice of 1/2 lime ($0.59).
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add 16 ounces ground pork ($5.99) and cook, breaking it up, for 5 to 6 minutes until browned.
4. Add the minced 3 cloves garlic, the sliced green onion whites, and the mushrooms. Stir-fry 2 to 3 minutes until the mushrooms soften.
5. Add the asparagus and bok choy stems. Stir-fry 3 minutes. Add the bok choy leaves and cook 1 to 2 minutes more.
6. Pour in the soy-lime sauce and toss everything together for 1 minute until glossy and well coated. Season with red pepper flakes or black pepper to taste.
7. Finish with the remaining sliced green onion, the chopped 2 tablespoons cilantro or Thai basil, and the juice from the remaining 1/2 lime. Serve immediately.