Wok Stirred Pork and Vegetables

By á-58

Ingredients

• 4 tablespoons organic wheat-free tamari
• 1 teaspoon sesame oil
• 1 1/2 tablespoon minced ginger
• 1 tablespoon cornstarch
• 1 pound pork loin cut in 1/2 x 1 /2-inch x 2-inch long strips
• 3 tablespoons grapeseed oil
• 1/2 jalapeño, thinly sliced in rings with seeds
• 1 tablespoon minced garlic
• 3 heads baby bok choy, roughly chopped
• 1 red bell pepper, julienne strips
• 1 yellow bell pepper, julienne strips
• 1 green bell pepper, julienne strips
• 2 scallions, white and greens separated, greens reserved
• 1/2 tablespoon rice vinegar
• Steamed rice (50-50 house blend)
• Kosher salt and freshly ground black pepper to taste

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1.) In a medium bowl, combine 3 tablespoons of the tamari, the sesame oil, ½ tablespoon of minced ginger and cornstarch. Add the pork and marinate ½ hour in the refrigerator.

2) Add 2 tablespoons grapeseed oil to a wok over high heat.

2.) Add the pork, and sear. Stir occasionally. Once all the color is gone from the meat, transfer to a plate and reserve. Don’t cook it all the way through, as it will continue to cook on the plate.

3.) Add 1 tablespoon of grapeseed oil to the wok. Add the sliced jalapeño, the minced garlic, and remaining minced ginger. Sauté for about 30 seconds until aromatic.

4.) Add the bok choy, and the pepper strips and scallion whites. Add the rice vinegar and the remaining tamari.

5.) Add the pork back and toss to combine. Check the seasoning and adjust if necessary. Plate the stir-fry on top of the steamed rice and garnish with scallion greens.