Careme

Ingredients

• 365 by Whole Foods Market Ground Pork NAE, 16 OZ 1 pack (16 oz) 5.99
• PRODUCE Organic Napa Cabbage 1/2 head, thinly sliced 1.99
• PRODUCE Organic Bok Choy 1 head, stems and leaves separated, chopped 2.99
• PRODUCE Organic Baby Bella Whole Mushrooms, 8 OZ 1/2 pack (4 oz), sliced 3.10
• PRODUCE Green Onion 4, sliced 1.39
• PRODUCE Organic Garlic, 3 CT 2 cloves, minced 2.89
• Maison Riviere Organic Ginger Puree, 2.8 OZ 1 tablespoon 3.99
• PRODUCE Lime 1 0.59
• Pantry neutral oil 1 tablespoon
• Pantry soy sauce or tamari 3 tablespoons
• Pantry rice vinegar 1 tablespoon
• Pantry honey or brown sugar 1 teaspoon
• Pantry red pepper flakes pinch, optional
• Pantry white or brown rice 1 cup dry
• Pantry kosher salt to taste

Instructions

1. Cook 1 cup dry rice according to package directions so it is ready when the stir-fry finishes. Fluff it and keep it warm.
2. Thinly slice 1/2 head napa cabbage, chop 1 head bok choy with stems and leaves kept separate, slice 4 green onions, slice 4 ounces mushrooms, mince 2 garlic cloves, and cut 1 lime into wedges.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon ginger puree, 1 teaspoon honey or brown sugar, 2 tablespoons water, 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 pack ground pork and cook for 5 to 6 minutes, breaking it into bite-size crumbles, until browned and cooked through.
5. Add the sliced mushrooms, the bok choy stems, and the sliced white parts of the green onions. Stir-fry for 2 minutes until the mushrooms soften and the stems turn glossy.
6. Add the minced garlic and sliced napa cabbage. Stir-fry for 2 more minutes until the cabbage begins to wilt but still keeps some crunch.
7. Add the bok choy leaves and the sauce mixture. Toss for 1 to 2 minutes until the leaves wilt and the sauce lightly coats the pork and vegetables. Taste and adjust with a squeeze of lime and a little salt only if needed.
8. Spoon the warm rice into shallow bowls, creating a neat mound on one side. Ladle the ginger-soy pork and vegetables beside and partly over the rice. Finish with the sliced green onion tops and extra lime wedges for brightness and color.