Wednesday, May 4, 2016

Szechuan Pork with Bok Choy

This dish is everything you want in a weeknight meal. Easy, quick (less than 20 minutes!), yummy, and pretty much a one-pot meal. It's like healthier take-out fake-out with the flavors of soy and sesame, and some heat from the ground fresh chili paste.

When I was prepping dinner my 5 year old asked what I was chopping and then asked to try it. I know she has had bok choy before, but I guess she never really saw it in its whole form. I chopped off a piece of the white part and she asked what it would taste like. I explained that it was kind of like a cucumber. That's about accurate, right? And to me the greens are a mild cabbage. She put it right in her mouth (I'm so lucky that she will try anything without hesitation!!) and agreed - like a cucumber!

I came across this recipe by chance. Last month when I was getting my hair done I sat down and realized I forgot my book. I was so disappointed because I had a good half hour to sit there with my color on, and I was without my book. I reached for the magazines on the table next to me and ended up with the latest issue of Rachael Ray.

This recipe caught my eye and I put it on my list of things to make. I changed some things up based on personal preference, and we all really enjoyed this. Honestly, this dinner could not be any easier.

Szechuan Pork with Bok Choy
Adapted From: Rachael Ray
  • 1 lb ground pork
  • 1 head bok choy, chopped (cut off the bottom 2 inches of stem and the top 2 inches of greens and discard; chop the remaining bok choy)
  • 1/2 sm onion, sliced
  • 2 cloves garlic, sliced
  • 1 tsp fresh ginger, grated
  • 3 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp ground fresh chili paste (like Sambal Olek); more or less to taste
  • 1/4 - 1/2 c low sodium chicken broth 
  • 8 oz cooked spaghetti or similar noodles
  • 2 green onions, chopped
  • Heat a non-stick skillet over medium high heat. Add the pork and cook, breaking it up with your spoon, until browned, about 8 minutes.
  • Add the onions, garlic, ginger and bok choy; stir
  • Add the soy sauce, sesame oil and chili paste and stir to combine. If you want more of a sauce, add the chicken broth and bring to a low simmer.
  • Toss in the cooked noodles. Serve topped with the green onions.

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