Steamed Bok Choy with Mapo-Style Pork

This recipe is great for anyone looking to eat less meat. F&W's Justin Chapple makes crisp steamed bok choy the star, topping it with a modest amount of sweet-and-spicy mapo-style pork.
Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 2 1/2

    teaspoon cornstarch

  • 1

    tablespoon canola oil

  • 1/2

    pound ground pork

  • 1/2

    teaspoon ground Sichuan peppercorns

  • Kosher salt

  • 1

    tablespoon Asian chile-bean sauce

  • 1

    tablespoon hoisin sauce

  • 1

    tablespoon soy sauce

  • 1/4

    cup thinly sliced scallions, plus more for garnish

  • Four

    6- to 8-ounces heads of baby bok choy, halved lengthwise

Directions

In a small bowl, whisk the cornstarch with 1 1/4 cups of water. In a large skillet, heat 
the oil. Add the pork, peppercorns and a generous pinch of salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes. Stir in the chile-bean, hoisin and soy sauces and cook, stirring, until fragrant, about 2 minutes. Stir in the cornstarch slurry and simmer until thickened, about 2 minutes. Stir in the 1/4 cup of sliced scallions and season with salt. Keep warm over very low heat.
 Meanwhile, set a steamer basket in a large saucepan. Add 1 inch of water and bring to a boil. Add the bok choy to the basket, cover and steam until crisp-tender, 4 to 6 minutes. Transfer to plates or a platter. Spoon the pork over the bok choy, garnish with sliced scallions and serve right away. Make Ahead The pork can be refrigerated overnight. Reheat gently before serving. Suggested Pairing Wine: Bright, peachy Riesling.

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