Garlic Chili Pork and Bok Choy Stir Fry
I'm not good at creating recipes because I'm terrible at measuring and keeping track of my process. But I'm good at tasting and decent at providing some kind of narrative about what I put into the dishes that I make. So although I can't tell you how many tablespoons of "X" I mixed with teaspoons of "Y," I can give you an idea of what I did to put together this really easy stir fry dish.
- Boneless pork chops cut into smaller strips
- Toasted sesame seed oil - maybe a couple of tablespoons?
- Chili oil - perhaps a teaspoon?
- Minced garlic (from my CSA)
- Chili flakes (from three hot peppers I dried from my garden)
- Bok choy (also from my CSA), roughly chopped, leaves and stalks
- Soy sauce - a few splashes
Using a wok, I started off by sauteing the minced garlic and chili flakes for about 30 seconds in the mixture of sesame seed and chili oil on a medium-high heat. Before the garlic turned brown, but right when it started to look crispy, I added the pork and let it cook for a several minutes.
After the meat cooked through, I added the chopped bok choy to the wok and stirred everything around. I then added just a little bit of water, then brought the heat down to low. I covered the wok and let the bok choy leaves wilt. I let it simmer this way for a few minutes, just enough to get the leaves tender but not so long that the stalks would lose their nice crunch.
I added a few splashes of soy sauce at the very end, and stirred all of the ingredients up one more time. I served the garlic chili pork and bok choy stir fry on a bed of brown rice and quinoa. And because I like things spicy, I drizzled a bunch of Sriracha sauce on top. (But I put Sriracha on everything.)
I think stir frying is a great way to cook on weeknights when you don't have much time. In less than 30 minutes you can have a dish that's flavorful and exotic; and for me, this was a great way to use the bok choy I got from week one of my CSA share.
(There's no doubt I'll make this again. Next time, I'd like to add some ginger for more aroma and spice. Hopefully I'll get some ginger again in my share this year!)